4 egg whites
1/4 tsp. salt
1 tsp. vanilla
1 c. sugar
1 tsp. baking powder
1 c. graham cracker crumbs
1/2 c. shredded coconut
1/2 c. chopped pecans

Beat egg whites until stiff. Add salt and vanilla. Gradually add remaining ingredients. Pour into greased springform pan. Bake at 350 degrees for 30 minutes. Cool. Fill with 1 quart of butter pecan ice cream. Freeze.