In a large mixing bowl, combine the shredded coconut, graham cracker crumbs, chopped pecans, and sugar. Mix thoroughly so all ingredients are well incorporated. This forms your “sawdust” base.
Step 3: Add the Wet Ingredients
In a separate bowl, lightly beat the egg whites until just foamy—no stiff peaks needed. Stir in the vanilla extract.
Pour the egg white mixture into your bowl of dry ingredients. Stir gently until everything is evenly coated and the mix takes on a moist, sticky consistency.
Step 4: Fill the Pie Shell
Spoon the mixture into the prepared pie shell. Spread it out evenly with a spatula, smoothing the top for an even bake.
Step 5: Bake
Place the pie in the center of the preheated oven and bake for 30–35 minutes. The top should turn golden brown and slightly firm to the touch. A toothpick inserted into the center should come out mostly clean.
Avoid overbaking—it will continue to set as it cools.
Step 6: Cool and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 1 hour. This helps it set fully before slicing.
Serve each slice with whipped cream and a few banana slices. For an indulgent twist, try a scoop of vanilla bean ice cream.
Serving Suggestions & Variations
Classic Southern Style
Top each slice with whipped cream and fresh banana rounds for a sweet, creamy contrast to the crunchy filling.
Chocolate-Lovers Version
Add ½ cup of mini chocolate chips into the dry mixture before baking, or drizzle the finished pie with chocolate syrup.
Tropical Take
Swap pecans for macadamia nuts and add ½ teaspoon of rum extract for a pina colada-inspired version.
Holiday Special
Add ¼ teaspoon cinnamon and a pinch of nutmeg to the mixture for a holiday-spiced pie perfect for Thanksgiving or Christmas.
Storage & Make-Ahead Tips
Storage: Store leftovers in the refrigerator, covered, for up to 5 days.
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