COCONUT PECAN PIE
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
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 642 calories, Fat 34g fat (14g saturated fat), Cholesterol 30mg cholesterol, Sodium 335mg sodium, Carbohydrate 79g carbohydrate (51g sugars, Fiber 4g fiber), Protein 9g protein.
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