Now I know that this pie has a rather unappetizing name, but take a chance and make it. It is anything but dry and crumbly and is so incredibly simple to make. I feel like it is pecan pie’s crazy country cousin.
- 1 unbaked 9″ pie crust, enough for a deep dish pan
- 1 1/2 cups sweetened coconut flakes
- 1 1/2 cups graham cracker crumbs
- 1 1/2 cups coarsely chopped pecans
- 1 1/2 cups sugar
- 7 egg whites
Preheat the oven to 350°F. In a medium 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 to 40 minutes, or until the middle is slightly jiggly. The middle will set as it cools out of the oven. Cover the edges only with foil if needed to prevent overbrowning. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.
Some recipes I have seen recommend serving with slices of fresh banana and whipped cream. I served mine with vanilla ice cream, so it’s really your preference. I also think this would be delicious with chocolate chips mixed in.