1 Pastry shell/9 inch
1 1/2 c Flaked coconut
1 1/2 c Graham cracker crumbs
1 1/2 c Chopped pecans
1 1/2 c Sugar
1 c Egg whites; (6 to 7)
Good with vanilla ice cream, whipped cream or just plain! Line a
pastry-lined, 9″ pie plate with a double thickness of foil. Bake in a 450
oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until
golden. Cool on a wire rack.
Combine coconut, graham cracker crumbs, pecans and sugar in a large bowl.
In another bowl, beat egg whites just until foamy; add to the coconut
mixture. Mix well. Pour into the prepared pie shell. Bake, uncovered, in a
350 oven for 35 minutes or until set. Makes 8 servings. JM.
Yields
1 Servings