Coconut Crunch Torte

1. 1

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

2. 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. 3

   Spoon mixture into a well greased 9-inch pie plate. Bake at 350u00b0 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.

* Per serving · 4 servings · Values may vary.

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