Peach Angel Pie
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6 to 6 servings
A heavenly dessert!
, peeled, pitted and sliced
Preheat the oven to 350°F (180°C). Grease a 9 in. (23 cm) pie plate.
Measure the coconut and the almonds into two separate small baking pans (like cake pans). Place in the preheated oven and bake until very lightly toasted, stirring once or twice – about 6 minutes for coconut, 7 minutes for almonds. Remove from oven and combine in a bowl. Let cool.
In a large mixing bowl with an electric mixer, beat the egg whites until they form soft peaks. Gradually add sugar, a little at a time, beating well after each addition until meringue is glossy and stiff. Gently fold in coconut and almonds. Transfer to the prepared pie plate and, with a spoon, form into a shell – spreading meringue evenly up sides and covering bottom. Bake for 25 to 30 minutes or until crisp and lightly browned. Let cool completely.
In a mixing bowl, beat the whipping cream until stiff. Spoon into the meringue shell. Arrange the sliced peaches in a deliciously decorative manner on top of the cream. Serve immediately or refrigerate for up to 1 hour before serving.