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3 egg whites dash of salt 3/4 c. plus 2 tbsp. sugar, divided 1 1/4 c. flaked coconut, toasted and divided 1/3 c. chopped almonds, toasted 3 1/2 c. sliced peeled peaches (about 6 medium) 1 c. heavy whipping cream In a mixing bowl, beat egg whites and salt on medium speed until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in 1 cup coconut and almonds. Spread onto the bottom and up the sides of a greased 9-inch pie plate. Bake at 350 degrees for 30 minutes or until light golden brown. Cool completely on a wire rack. Arrange peaches in crust. In a chilled mixing bowl, beat the cream with remaining sugar until stiff peaks form. Spread over peaches. Sprinkle with remaining coconut. Refrigerate for 1 hour before slicing. Makes 6 to 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |