Macadamia and Coconut Pie

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 360 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.

Step 2

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.

Step 3

Fold graham cracker crumbs, 1/2 cup coconut, and 1/2 cup macadamia nuts into egg white mixture; pour into the prepared pie dish.

Step 4

Bake in the preheated oven until set, about 30 minutes. Cool completely.

Step 5

Spread whipped topping over cooled pie and sprinkle 1/4 cup coconut and 1/4 cup macadamia nuts over whipped topping.