“This tastes like a pecan pie but better!”
Preparation Details
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr 55 mins
Servings: 8
Ingredients
- 1/2 (14.1-ounce) package refrigerated pie crusts , at room temperature (such as Pillsbury)
- 7 large egg whites , lightly beaten
- 1 1/2 cups unsweetened flaked coconut
- 1 1/2 cups graham cracker crumbs
- 1 1/2 cups finely chopped walnuts
- 1 1/2 cups granulated sugar
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla extract
- whipped cream for serving
- sliced bananas for serving
Steps
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
- Fit pie crust into a 9-inch pie plate; fold edges over, and crimp with the tines of a fork. Poke holes evenly along the sides and bottom of pie crust with a fork. Bake in the preheated oven until pie crust is dry to the touch on the bottom and sides, about 8 minutes. Remove from oven and let cool for 5 minutes.
- Gently fold together egg whites, flaked coconut, graham cracker crumbs, walnuts, sugar, salt, and vanilla extract in a large bowl until fully combined and a thick mixture forms, about 1 minute.
- Transfer egg white mixture to prepared pie crust and gently spread it into an even layer.
- Return to the oven and bake at 350 degrees F (175 degrees C) until pie crust edges are golden brown and the center is set, about 25 minutes. Remove from oven and let cool completely on a wire rack, about 1 hour.
- Slice and top with whipped cream and sliced bananas.
