|Graham cracker crumbs||1 Cup (16 tbs)|
|Chopped flaked coconut||1⁄2 Cup (8 tbs)|
|Chopped california walnuts||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter brickie ice cream||1 Pint|
Combine crumbs, coconut, and nuts.
Beat egg whites with salt and vanilla to soft peaks; gradually add sugar, beating till very stiff peaks form and all sugar has dissolved.
Fold crumb mixture into egg whites: Spread in well greased 9 inch pie plate.
Bake at 350Â° about 30 minutes.
Cut in 6 to 8 wedges; top with scoops of ice cream.