Banana Marshmallow Pie Recipes

Steps:

• Combine pudding mix and milk in saucepan on stove top and cook according to package directions, stirring constantly. Remove from heat. Stir in marshmallows until completely melted.
• Layer banana slices on bottom of pie shell and sprinkle with chocolate chips.
• Pour pudding mixture into pie shell. Refrigerate several hours until fully cooled and ready to serve. Top with whipped topping and enjoy!

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in marshmallows and COOL WHIP.
• Place banana slices in crust; cover with pudding mixture.
• Refrigerate 1 hour or until firm.

Steps:

• 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.
• 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.
• 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.
• 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).

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.

Steps:

• Line a baking sheet with parchment paper. Place the yellow candy melts in a large bowl and melt in a microwave or double boiler until completely smooth. Remove from heat and stir in 1/4 cup marshmallow fluff, the milk and the pudding mix until smooth.
• Add 3 cups of the cereal and gently stir to evenly coat. Immediately add 3/4 cup powdered sugar and stir until evenly coated. Pour onto prepared baking sheet.
• Place 1 cup white chocolate chips in a large bowl and melt in a microwave or double boiler until completely smooth. Remove from heat and stir in 1/4 cup marshmallow fluff.
• Add the remaining 3 cups cereal and gently stir to evenly coat. Immediately had the remaining 3/4 cup powdered sugar and stir until evenly coated.
• Pour over the yellow puppy chow. Spread out onto an even layer and sprinkle with the remaining 1 cup white chocolate chips, banana chips and Nila wafers.

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large saucepan, combine 2/3 cup sugar, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Keep warm., In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Slice banana into the crust; pour filling over top. Spread meringue evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

Steps:

• In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter. Mix thoroughly, then press mixture into bottom of a 9x13 inch pan.
• Cut bananas into 1/4 inch slices and make a single layer of banana slices on graham cracker crust. Reserve remaining banana slices.
• In a large mixing bowl, whip cream cheese until fluffy. Add pudding mix and whip mixture until smooth. Add milk and mix until all ingredients are thoroughly combined. Pour mixture over layer of bananas.
• Make another layer of banana slices on top of pudding layer. Cover bananas with whipped topping. Refrigerate at least 3 hours before serving. If using banana slices for garnish, toss with lemon juice to prevent browning.

Steps:

• Pour milk into large bowl.
• Add pudding mix and beat with wire whisk 2 minutes.
• Let stand 5 minutes.
• Add marshmallows and Cool Whip.
• Stir gently until well blended.
• Place banana slices in bottom of crust.
• Cover with pudding mixture.
• Refrigerate at least 1 hour.

Steps:

• In food processor, place cookies. Cover; process until cookies are ground. With food processor running, pour butter through feed tube; process just until blended. Press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate. Place bananas over crust.
• In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) Beat in marshmallow creme and 1/2 cup of the peanut butter. Spread over bananas in crust. Sprinkle with marshmallows and peanuts. Cover; refrigerate 8 hours or until set.
• In small microwavable bowl, microwave remaining 1/4 cup peanut butter uncovered on High 30 seconds or until melted. Drizzle over pie. Store covered in refrigerator.