Divinity Nut Pie

Traditional divinity candy ingredients are baked into a pie and topped with coconut-infused whipped topping.

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3 egg whites

1 cup white sugar

1 teaspoon vanilla extract

23 saltine crackers, finely crushed

1 cup finely chopped walnuts

2/3 cup sweetened flaked coconut

1 (8 ounce) container whipped topping

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

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.

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