Preheat oven to 350 °F (175 °C).

Place the egg whites into a large mixing bowl (preferably metal or glass).

Add the graham cracker crumbs into the bowl with egg whites.

Add the chopped pecans to the same bowl.

Add the sugar (½ cup) into that bowl.

Add the sweetened shredded coconut (1½ cups) into the bowl.

Gently fold together all these dry ingredients (crumbs, pecans, coconut, sugar) with the egg whites until everything is well combined and the mixture is moist.

Pour the combined mixture into the 9-inch deep-dish pie crust, spreading it evenly so the top surface is level.

Place the pie on the middle rack of your preheated oven.

Bake for 25 to 30 minutes, or until the top turns a lovely golden brown and the filling is set (i.e. it no longer jiggles much in the center).

Remove the pie from the oven and place it on a wire rack to cool completely. Cooling allows the filling to firm up further.

Once cooled, slice carefully. Serve each slice with whipped cream and optionally sliced bananas on the side or on top.

Visual cues to watch for: The top should be attractively golden, edges slightly crisp, and the interior should hold together but still be moist—not dry.