| 1 9 inch Graham cracker crust |
| 1 Egg white; optional |
| 8 oz Cream cheese; softened |
| 1/2 cup Sugar |
| 8 oz Crushed pineapple; don’t drain |
| 1 cup Grated coconut |
| 1 cup Pecans; chopped |
| 8 oz Extra Creamy Cool Whip |
Crust:
The first step is optional, but it makes a crisp crust. Preheat oven to 350 degrees. Brush the graham cracker crust with the egg white and bake for 5 minutes. Let the crust cool while making the filling.
Filling:
Cream together the softened cream cheese and the sugar with a mixer, running the mixer on high speed for 3-4 minutes.
Add the pineapple, coconut, and pecans to the cream cheese mixture and stir to mix.
Fold in half of the container of Cool Whip and stir to mix.
Pour the filling into the crust. Cover and chill for serveral hours before serving.