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.
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