Ingredients
3/4 cup of sugar
2 tablespoons of sugar
3 egg whites
dash of salt
1 cup of flaked coconut, toasted
1/4 cup of coconut, toasted
1/3 cup of toasted almonds
3 & 1/2 cups of sliced peaches (about 6 medium sized peaches)
1 cup of whipping cream
Preparation
Preheat your oven to 350 degrees. In a mixing bowl, beat the egg whites and the dash of salt, using a mixer on medium speed, until foamy. Gradually add the 3/4 cup of sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Fold in 1 cup of coconut and the almonds. Spread onto the bottom and sides of a greased 9-inch pie pan. Bake at 350 degrees F. for 30 minutes, or until it turns light golden brown. Cool completely on a wire rack. Arrange the peaches in the crust. In a chilled mixing bowl, beat the whipping cream and the 2 tablespoons of sugar until stiff peaks form. Spread this over the peaches and sprinkle with the 1/4 cup of coconut. Refrigerate for 1 hour before slicing.
