• 6servings
  • 50minutes
  • 330calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B12, H, E
MineralsCopper, Natrium, Fluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 egg whites

  2. Dash salt

  3. 3/4 cup plus 2 tablespoons sugar, divided

  4. 1-1/4 cups flaked coconut, toasted, divided

  5. 1/3 cup chopped almonds, toasted

  6. 3-1/2 cups sliced peeled peaches (about 6 medium)

  7. 1 cup heavy whipping cream

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a large bowl, beat egg whites and salt on medium speed until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in 1 cup coconut and almonds. Spread onto the bottom and up the sides of a greased 9-in. pie plate.

  2. Bake at 350° for 30 minutes or until light golden brown. Cool completely on a wire rack.

  3. Arrange peaches in crust. In a large bowl, beat whipping cream with remaining sugar until stiff peaks form. Spread over peaches; sprinkle with remaining coconut. Refrigerate for 1 hour before slicing. Yield: 6-8 servings.


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