Coconut Pecan Pie (Kentucky)

We top this with sliced bananas, whipped cream and more sliced bananas. It’s based on a recipe from a pot holder bought at the Patti’s 1880s Settlement in Grand Rivers, Kentucky.

Pastry for single-crust pie (9”):
1¼ cups all-purpose flour, unbleached
¼ tsp. sea salt
½ cup cold butter
3-5 Tbsp. ice water

Filling:
7 large egg whites
1½ cups sugar
1½ cups sweetened shredded coconut
1½ cups graham cracker crumbs
1½ cups pecans, chopped

Garnish:
whipped cream

Pastry:  Combine flour and sea salt; cut in cold butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 325°F.

On a lightly floured surface, roll dough to a 1/8” thick circle; transfer to a 9” pie plate. Trim pastry to ½” beyond rim of plate; flute edge.

Filling:  In a large bowl, combine egg whites, sugar, coconut, cracker crumbs and pecans. Pour into pastry shell.

Bake 25-30 minutes or until set. Cool on a wire rack.

Serve with whipped cream.

Makes 8 servings.