Coconut Peach Pie

8 Servings
100% would make this recipe for Coconut Peach Pie again.

This pie has a "light and refreshing" taste. The unique meringue style crust makes it a tasty version of a true Southern classic.

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Coconut Peach Pie Ingredients

3/4 cup of sugar	1/4 cup of flaked and toasted coconut ( for use in the top
2 tablespoons of sugar (for use in the topping)	1/3 cup of chopped toasted almonds
3 egg whites	3 cups of sliced peaches (about 6 medium sized peaches)
1 dash of salt	1 cup of whipping cream
1 cup of flaked and toasted coconut

Instructions for Coconut Peach Pie

In a mixing bowl, beat the egg whites and salt on medium speed until it becomes foamy. Gradually add the 3/4 cup of sugar,(one tablespoon at a time) while beating on high, until stiff peaks form. Fold in the 1 cup of coconut and the toasted almonds. Spread this onto the bottom and sides of a greased 9 inch pie pan. Bake at 350 degrees F for about 30 minutes or until it turns a light golden brown color. Cool completely on a wire rack.
Arrange the sliced peaches in the crust. In a chilled mixing bowl, beat the whipping cream, with the 2 tablespoons of sugar, until stiff peaks form. Spread this over the peaches and sprinkle the remaining 1/4 cup of coconut on top. Chill in the refrigerator for 1 hour before serving.

Main Ingredient: peachesCuisine: Southern U.S.