3/4 cup chopped miniature marshmallows
3 tablespoons olive oil
1 egg, lightly beaten
2 1/2 cups whole milk sugar
3 tablespoons honey
1 teaspoon pure vanilla extract
1 (12 ounce) can sliced bananas
4 cups frozen whipped topping, thawed
1 cup chopped pecans
Melt the marshmallows in a medium saucepan over a low heat. Slowly whisk in the olive oil and stirring constantly, bring to a boil and stir. Remove from heat.
In a large bowl, beat the egg and sugar while whisking. Stir into the marshmallows and hot water mixture, mixing well. Beat in honey and vanilla. Dissolve the bananas in 1/2 cup warm milk, and spread over the top of the pie. Spoon whipped topping over pie crust. Sprinkle with pecans five or few at a time, stirring different directions after each. Chill reserved filling until serving.