1 c. coconut
1 c. graham cracker crumbs
1 c. pecans
1 c. sugar
4 egg whites
1/4 tsp. vanilla flavoring
2 drops black walnut flavoring
2 drops coconut flavoring
1 pt. Cool Whip

Beat egg whites until stiff. Fold in coconut, cracker crumbs, pecans, sugar and all flavoring. Put in 8-inch pie pan. Bake 25 minutes at 325 degrees. Let cool, then spread Cool Whip over top. Place about 5 pecans on top. Keep in refrigerator overnight. This pie will keep at least a week.