- 16 graham crackers, 1 1/3 cups crumbled
- 1/2 cup melted butter
- 4 egg whites
- 1/4 teaspoon salt
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- 1 cup sugar
- 1 1/2 cups heavy cream
- 1 cup shredded coconut, divided
- 2 tablespoons confectioners' sugar
- 1 cup sliced bananas (or use peaches or strawberries)
Combine graham crackers and melted butter. Pat firmly into 9-inch pie pan.
Beat egg whites until frothy; add salt and vinegar, and beat until stiff.
Gradually add the 1 cup sugar, 2 tablespoons at a time, beating thoroughly after each addition. Spread in crumb lined pie pan. Bake in slow oven (275 degrees) for 1 1/2 hours. Cool.
Toast 1/2 cup coconut over medium heat in a dry skillet. Cook, stirring, until the coconut is lightly browned. Transfer to a plate and set aside.
Whip cream; fold in remaining 1/2 cup coconut, 2 tablespoons confectioners' sugar, and vanilla. Arrange banana slices on cooled meringue.
Spread with whipped cream then sprinkle with toasted coconut.
Serves 6 to 8.
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