2 c. crushed Ritz crackers
1 stick butter, melted
4 egg whites, room temperature
1 c. sugar
1 can Apricot pie filling or any other variety pie filling
1 (8 oz.) Cool Whip
3/4 to 1 c. coconut, may be toasted

Combine cracker crumbs and melted butter. Press in 9 x 13 inch pan. Set aside. To make meringue, beat egg whites until frothy. Add sugar slowly a tablespoon at a time until thick and glossy. Pour meringue over crust. Bake at 300 degrees for 60 minutes. Cool.

Spread pie filling over meringue. Spread Cool Whip over filling. Sprinkle coconut on top. Refrigerate, cut in squares and serve.