Sort of a pie, sort of a cake, totally delicious.
1½ cups sweetened flaked coconutVanilla or butter pecan ice cream, for servingPrepare and refrigerate the pie dough. Roll the dough into a 12½- to 13-inch circle and line a 9- to 9½-inch deep-dish pie pan with it, shaping the edge into an upstanding ridge. Flute or crimp the edge, then refrigerate the shell until needed.Whisk the egg whites, sugars, and vanilla in a bowl until evenly mixed. Add the graham cracker crumbs, coconut, pecans, and salt.
Turn the filling into the pie shell and spread it evenly with the back of a spoon. Bake on the center oven rack for 40 to 45 minutes, until the top is crusty and has risen, rotating the pie midway through the baking. It’s fine if the pie develops cracks here and there.Transfer the pie to a rack and cool for at least 2 hours before serving. Serve warm or at room temperature, garnishing slices lavishly with vanilla or butter pecan ice cream and a drizzle of caramel sauce, if desired.
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