Chop the coconut up in a food processor so it is finer, and put aside. We’ll add that last.
You will need to turn up the speed of your mixer as you add the individual ingredients, but only to stir ingredients together.
Mix egg whites and sugar on low to blend.
Next add Graham Cracker crumbs.
Then pecans.
*remember not to “beat” the mixture. Add the coconut now until fully mixed together.
Pour into unbaked pie shell and place in oven.
Bake at 350 degrees for 35 to 45 minutes.
Use a toothpick to gauge if the center of the pie is still “wet”, or “runny”. If it is after 35 minutes, keep checking every few minutes until your toothpick comes out relatively dry.