Ingredients

• 45 vanilla wafer cookies (about 5 1/2 ounces)
• 2 tablespoons sugar
• Pinch of salt
• 1/2 stick unsalted butter, melted
• 25 marshmallows (about 6 ounces)
• 1/2 cup cream of coconut
• 2 tablespoons unsalted butter
• 1 cup cold heavy cream
• 2 medium bananas, diced
• 2 large pasteurized egg whites
• 1/2 cup marshmallow cream
• 2 tablespoons sugar
• 2 teaspoons fresh lemon juice
• Pinch of salt
• 1/4 cup sweetened shredded coconut

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Instructions

1. Make the crust: Preheat the oven to 350 degrees F. Pulse the wafer cookies, sugar and salt in a food processor until finely ground. Add the melted butter and pulse until combined. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake until golden, about 15 minutes. Let cool completely.
2. Make the filling: Put the marshmallows, cream of coconut and butter in a saucepan and cook over medium-low heat, stirring, until smooth. Transfer to a bowl and let cool 15 to 20 minutes.
3. Once the marshmallow mixture has cooled, beat the heavy cream with a mixer on medium speed until stiff peaks form. Fold into the marshmallow mixture. Scatter the bananas evenly over the prepared crust, then top with the marshmallow-heavy cream mixture. Chill until the filling is firm, at least 8 hours.
4. To serve, beat the egg whites, marshmallow cream, sugar, lemon juice and salt with a mixer on medium speed until stiff, glossy peaks form, 5 to 8 minutes. Fold in the shredded coconut and spread over the pie with the back of a spoon. Toast the meringue with a kitchen torch or broil briefly until golden (the meringue will brown quickly).
5. Photograph by Levi Brown