Peach Angel Pie

Instructions

• 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.