Ingredients2 h 40 m servings 440 cals
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, beat egg whites until soft peaks form. Gradually add 1 cup sugar and cream of tartar, continuing to beat until whites form stiff peaks. Gently fold in cracker crumbs, coconut and pecans. Spread mixture onto the bottom and up the sides of a 9 inch pie pan.
- Bake in preheated oven for 20 to 22 minutes, or until lightly browned. Cool completely.
- In a large bowl, beat cream, gelatin and remaining sugar until stiff peaks form. Fold in strawberries, then pour over egg white layer. Cover and refrigerate for 2 hours.
Per Serving: 440 calories; 25.4 g fat; 52.3 g carbohydrates; 4.5 g protein; 66 mg cholesterol; 102 mg sodium. Full nutrition
ReviewsRead all reviews 3
This dessert was wonderful!! I was afraid it may be a little difficult to make since it has quite a different crust, but it was very easy to make - crust included. It was truly delicious! I w...
Healthy Version, YES! I made this using a 1/2c. Splenda, and 1/2c sugar, plus 1 tsp vanilla extract. Left out the coconut and instead of sugar, gelatin and heavy cream, use FF coo-whip. Super fa...