Banana Mallow Pie

Banana mallow pie is the casual cousin of banana cream pie, trading the fussy pastry crust for a quick vanilla wafer base and lightening the filling with mini marshmallows and whipped topping. It is the kind of dessert that shows up at church suppers, 4th of July picnics, and grandma’s Sunday table, a sweet and airy banana pie with almost no actual cooking required.

The crust bakes just 8 minutes at 375°F (190°C), enough to set the vanilla wafer crumbs and melted butter into a firm shell that holds together when sliced. Once cooled, sliced bananas layer into the bottom, and a filling of chilled vanilla pudding folded with miniature marshmallows and whipped topping goes on top.

The marshmallows are the twist that puts the mallow in the name. They stay soft in the pudding mixture, adding little cushions of sweetness throughout. Chill the whole pie until the filling sets, slice into wedges, and serve. It never lasts longer than one sitting.

Chef Tips

• Bake the crust for the full 8 minutes. Underbaked crust is crumbly and falls apart when you cut slices.
• Prepare the pudding with 1¾ cups of milk (not 2 cups as on the box) for a thicker filling that holds up with the marshmallows.
• Press plastic wrap directly on the pudding surface while it chills. This prevents a skin from forming.
• Use very ripe but not brown bananas. Overripe bananas turn mushy and the slices disappear into the filling.
• Chill the assembled pie at least 2 hours before slicing, 4 for cleaner cut edges.

Variations

• Swap vanilla pudding for banana or butterscotch pudding for extra flavor.
• Use graham cracker crumbs or crushed Nilla wafers for the crust for a slightly different base.
• Top with a drizzle of caramel sauce and a sprinkle of chopped peanuts for banana-caramel pie.