Coconut Pie W/ Pecan Graham Crust

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 cup graham cracker crumbs
• 1/2 cup chopped pecans
• 1/2 cup unsweetened flaked coconut
• 3 tablespoons butter or 3 tablespoons margarine
• 4 egg whites
• 1/4 teaspoon salt
• 1 teaspoon vinegar
• 1 teaspoon vanilla
• 1 cup sugar
• 1 1/2 cups heavy cream
• 1 cup shredded coconut
• 2 tablespoons sugar
• 1 cup sliced peaches or 1 cup bananas or 1 cup kiwi or 1 cup strawberry

Recipe

• 1 crust: preheat oven to 350 degrees f.
• 2 place graham cracker crumbs, pecans and coconut flakes on a cookie sheet.
• 3 place in oven for 15 minutes, stirring every 5 minutes.
• 4 remove the crumb mixture and let cool.
• 5 in medium bowl, melt butter in microwave, about 30 seconds depending on your microwave.
• 6 add crumb mixture to butter and mix together well making sure butter is well incorporated.
• 7 pat down into a 9" pie pan.
• 8 filling: beat egg whites until frothy; add salt and vinegar, and beat until stiff.
• 9 gradually add 1 cup sugar, 2 tablespoons at a time, beating thoroughly after each addition.
• 10 spread in crumb lined pie pan.
• 11 bake in slow oven (275 degrees) for 1 1/2 hours.
• 12 cool.
• 13 toast 1/2 cup coconut.
• 14 whip cream; fold in remaining 1/2 cup coconut, 2 tablespoons sugar and vanilla.
• 15 arrange fruit slices on cooled meringue.
• 16 spread with whipped cream.
• 17 sprinkle with toasted coconut.
• 18 chill.