This pie has a "light and refreshing" taste. The unique meringue style crust makes it a tasty version of a true Southern classic.
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.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 8 | ||
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Calories: 299 | ||
Calories from Fat: 152 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 40.8mg | 13 % | |
Sodium 69.8mg | 2 % | |
Potassium 229.8mg | 6 % | |
Total Carbohydrate 36.1g | 11 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 33.4g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 299
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