Prep Time::15 mins
Cook Time::35 mins
Cool Time:: 1 hr 5 mins
Total Time:: 1 hr 55 mins
Servings::8
Ingredients
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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
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
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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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Transfer egg white mixture to prepared pie crust and gently spread it into an even layer.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Slice and top with whipped cream and sliced bananas.
Dotdash Meredith Food Studios