PREHEAT the oven to 350°F.

COMBINE the coconut, graham cracker crumbs, pecans, and sugar in a medium bowl.

Mix in the egg whites (do not beat them first).

Pour the filling into the unbaked pie shell.

Bake for 35 to 40 minutes.

Cover the edges only with foil if needed to prevent overbrowning.

The middle may still look moist, but it will set upon cooling.

Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

Store any leftovers in a sealed container.

The pie will keep for about 3 days.