Macadamia and Coconut Pie So Tasty

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Macadamia and Coconut Pie

"This is a moist, chewy, and very rich pie. My sister-in-regulation, Judy Albert, added this recipe returned from her excursion of obligation in Hawaii."

Ingredients :

three egg whites
half teaspoon baking powder
1 cup white sugar
1 teaspoon vanilla extract
1 cup graham cracker crumbs
half cup flaked coconut
1/2 cup chopped macadamia nuts
1 (8 ounce) container frozen whipped topping (which include Cool Whip®), thawed
1/4 cup flaked coconut
1/four cup chopped macadamia nuts

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H50M

Preheat oven to 350 degrees F (a hundred seventy five tiers C). Grease a 9-inch pie dish.
Beat egg whites and baking powder in a glass or metallic bowl until foamy. Gradually upload sugar and vanilla extract, persevering with to beat until stiff peaks form. Lift your beater or whisk straight up: the egg white aggregate will shape sharp peaks.
Fold graham cracker crumbs, half of cup coconut, and 1/2 cup macadamia nuts into egg white aggregate; pour into the prepared pie dish.
Bake inside the preheated oven till set, about half-hour. Cool absolutely.
Spread whipped topping over cooled pie and sprinkle 1/four cup coconut and 1/4 cup macadamia nuts over whipped topping.

Notes :

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