Banana-coconut pie with marshmallow meringue filling

Ingredients:

Cake

• 45 pcs. vanilla wafer cookies (about 150 gr.)
• 2 tablespoons of sugar
• A pinch of salt
• 55 g unsalted butter, melted

Filling

• 25 marshmallows (about 170 g)
• 0.5 cup coconut cream with sugar (for cocktails)
• 2 tablespoons unsalted butter
• 1 cup cold heavy cream
• 2 medium bananas, diced
• 2 large pasteurized egg whites
• 0.5 cups creamy marshmallows
• 2 tablespoons of sugar
• 2 tsp freshly squeezed lemon juice
• A pinch of salt
• 1/4 cup sweet coconut flakes

Preparation:

1. Preheat oven to 175°C. Grind the wafer cookies, sugar, and salt in a food processor. Add the melted butter and blend until smooth.
2. Prepare the cake layerSpread the mixture into a 22cm (9.5in) pie pan and press it into the bottom and sides. Bake until golden brown, about 15 minutes. Let cool completely.
3. Prepare the fillingPlace the marshmallows, coconut cream, and butter in a saucepan and cook over medium heat, stirring, until smooth. Transfer to a bowl and let cool for 15-20 minutes.
4. Once the marshmallow mixture has cooled, beat the heavy cream with a mixer on medium speed until stiff peaks form. Fold the whipped cream into the marshmallow mixture. Evenly distribute the banana slices over the prepared crust, then spoon the marshmallow-cream mixture on top. Refrigerate until the filling sets, at least 8 hours.
5. For serving: Beat the egg whites with a mixer at medium speed, adding them one at a time. creamy marshmallow, sugar, lemon juice, and salt until stiff, glossy peaks form, 5-8 minutes. Fold in the coconut and spread it over the cake with the back of a spoon. Toast the meringue with a blowtorch or in the oven on broiler mode until golden brown (the meringue will brown quickly).