Coconut Pie W/ Pecan Graham Crust |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This takes some time to toast the ingredients but it's worth it. I have a Zaar friend who loves coconut but needs to go easy on sugar. This one is for her... I think this may be easily tweaked to use artificial sweeteners instead of sugar. Ingredients:
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 |
Directions:
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.
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