Coconut Crunch Torte

1 c. graham cracker crumbs

½ c. chopped pecans

½ c. shredded coconut

4 egg whites

1 tsp. vanilla extract

¼ tsp. salt

1 c. sugar

Vanilla ice cream

Combine graham cracker crumbs, pecans and coconut in medium mixing bowl; mix well and set aside. Combine egg whites (at room temperature), vanilla and salt in large mixing bowl; beat until soft peaks form. Add sugar, 1 Tbsp. at time, beating until stiff peaks form and sugar dissolves. Fold in reserved graham cracker mixture. Spoon mixture into well-greased 9” pie plate. Bake at 350 for 30 minutes or until top of torte falls and becomes crusty. Cool complexly. Cut into wedges. Serve on individual dessert dishes. Top with a scoop of ice cream. Makes 8 servings.

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