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Coconut Crunch Torte

Yield 8 servings


  • 1 cup graham cracker crumbs
  • 1/2 cup chopped pecans
  • 1/2 cup shredded coconut
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup sugar
  • Vanilla ice cream

How to Make It

  1. Combine graham cracker crumbs, pecans, and coconut in a medium mixing bowl; mix well, and set aside.

  2. Combine egg whites (at room temperature), vanilla, and salt in a large mixing bowl; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold in reserved graham cracker mixture.

  3. Spoon mixture into a well greased 9-inch pie plate. Bake at 350° for 30 minutes or until top of torte falls and becomes crusty. Cool completely. Cut into wedges. Serve on individual dessert dishes. Top with a scoop of ice cream.

Oxmoor House Homestyle Recipes