Coconut Pecan Pie

Name: Coconut Pecan Pie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 7 large egg whites; 1-1/2 cups sugar; 1-1/2 cups sweetened shredded coconut; 1-1/2 cups graham cracker crumbs; 1-1/2 cups chopped pecans; Whipped cream

We top this with sliced bananas, whipped cream and more sliced bananas. It's based on a recipe my mom got from a potholder she bought at the Patti's 1880s Settlement in Grand Rivers, Kentucky. —Jennifer Choisser, Paducah, Kentucky

Ingredients

Dough for single-crust pie
7 large egg whites
1-1/2 cups sugar
1-1/2 cups sweetened shredded coconut
1-1/2 cups graham cracker crumbs
1-1/2 cups chopped pecans
Whipped cream

Directions

Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
In a large bowl, combine egg whites, sugar, coconut, cracker crumbs and pecans. Pour into crust. Bake 25-30 minutes or until set. Cool on a wire rack. Serve with whipped cream.

Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 642 calories, 34g fat (14g saturated fat), 30mg cholesterol, 335mg sodium, 79g carbohydrate (51g sugars, 4g fiber), 9g protein.

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