Prep 15 mins
Cook 35 mins
This restaurant recipe sounded unique and delicious to me, so I had to post it!
- 7 egg whites
- 1 1⁄2 cups sugar
- 1 1⁄2 cups graham cracker crumbs
- 1 1⁄2 cups flaked coconut
- 1 1⁄2 cups chopped pecans
- 1 unbaked 9-inch pie shell (frozen is fine)
- whipped cream
- banana, sliced
- Preheat oven to 350 F degrees.
- In a mixing bowl, combine egg whites (unbeaten) and sugar by hand; stir in graham cracker crumbs, coconut and pecans until well-blended.
- Pour mixture into pie shell.
- Bake 25 to 35 minutes, until glossy and set.
- Do not overbake.
- Let cool to room temperature before serving.
- When serving, top with whipped cream and banana slices.
I had forgotten all about this pie.A friend of my grandma gave me this recipe when I was just learning how to bake.The only difference is her recipe included 1 cup chocolate chips.And I always serve it warm topped with whipped creme.This is so rich and filling a small slice more than satisfies.Tastes like a cross between choc chip cookies and smores.Yummy!!!!!!
I order this pie anytime I am lucky enough to go to the Angus Barn, however when I tried making it myself using this recipe, my pie didn't end up tasting much like the restaurant version. For one thing, it seemed too sweet. It may be that the recipe requires unsweetened coconut, but I wasn't sure and what seems most easy to find in grocery stores is sweetened. If you use sweetened coconut I would recommend decreasing the amount of sugar you add. The other problem was that my pie wasn't as firm as the restaurant's version. I used liquid eggwhites but couldn't find a good conversion chart for the 7 eggwhites the recipe calls for. I used a cup of the liquid eggwhites and it was too much. Last but not least, a homemade crust probably tastes best. I used a frozen shell and my pie was just so-so.<br/>At the restaurant this pie is served with both whipped cream and sliced bananas on the top. Since my pie was a little sweet, sprinkling nutmeg and/or cinnamon on top of the bananas seemed to help cut the sweetness a little and complimented the pie nicely.
This is a cousin of pecan pie in taste but does not look a lot like it. I will be making this again. The taste is very good. It is not hard to make at all.