Tastes like divinity candy. This is my grandmother's recipe, and it is delicious. You just cannot stop at ONE piece. I sometimes substitute Splenda® for the sugar.

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Butter a 9-inch pie pan.

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  • Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.

  • Fold crackers and walnuts into egg mixture; pour mixture into the prepared pie pan.

  • Bake in the preheated oven until pie is set in the middle, about 30 minutes. Cool pie completely in a wire rack.

  • Fold coconut into whipped topping in a bowl. Top cooled pie with coconut whipped topping.

Nutrition Facts

348 calories; protein 4.6g 9% DV; carbohydrates 41.6g 13% DV; fat 19.1g 29% DV; cholesterolmg; sodium 147.1mg 6% DV. Full Nutrition