Believe it or not, there are pecan pies that don't call for corn syrup! Another old favorite, from the 1930s, was to use buttery cracker crumbs instead of the graham crackers. The crumbly but good texture of this pie accounts for its name.

7		egg whites
1½	cups	sugar
1½	cups	graham cracker crumbs (about 11 crackers), finely ground
1½	cups	finely chopped Georgia pecans
1½	cups	sweetened grated coconut, thawed (use fresh or Angel Flake Coconut)
1		9-inch unbaked deep-dish pie shell

Preheat the oven to 325°. Place the egg whites, sugar, cracker crumbs, pecans and coconut in a large bowl. Stir to combine. Pour the mixture into the unbaked pie shell and place in oven. Bake until glossy and set, 25 to 30 minutes.

The pie will be firm around the edges but moist and chewy in the center. Let the pie cool, then slice and serve with fresh fruit and whipped cream.