MACADAMIA AND COCONUT PIE

Macadamia and Coconut Pie image

This is a moist, chewy, and very rich pie. My sister-in-law, Judy Albert, brought this recipe back from her tour of duty in Hawaii.

Provided by Patricia Albert Ramirez

Time 1h50m

Yield 8

Number Of Ingredients 10

Ingredients

3 egg whites
½ teaspoon baking powder
1 cup white sugar
1 teaspoon vanilla extract
1 cup graham cracker crumbs
½ cup flaked coconut
½ cup chopped macadamia nuts
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
¼ cup flaked coconut
¼ cup chopped macadamia nuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
Beat egg whites and baking powder in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg white mixture will form sharp peaks.
Fold graham cracker crumbs, 1/2 cup coconut, and 1/2 cup macadamia nuts into egg white mixture; pour into the prepared pie dish.
Bake in the preheated oven until set, about 30 minutes. Cool completely.
Spread whipped topping over cooled pie and sprinkle 1/4 cup coconut and 1/4 cup macadamia nuts over whipped topping.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 45.1 g, Fat 19.6 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 9.6 g, Sodium 142.2 mg, Sugar 38 g