1 9″ pie shell

1 1/2 c shredded coconut

1 1/2 c graham cracker crumbs

1 1/2 c chopped pecans

1 1/2 c sugar

1 cup egg whites (4-5 egg whites)

Preheat the oven to 350 degrees.

In a med bowl, combine the coconut, graham cracker crumbs, pecans, and sugar. Mix in the egg whites (do not beat them first). Pour the filling into the unbaked pie shell. Bake for 35-40 minutes. The middle may still look moist, but it will set upon cooling. Cover the edges with foil if needed to prevent over-browning. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

makes one 9″ pie