A lovely and refreshing pie for the summer.

Carol
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat egg whites until soft peaks form. Gradually add sugar, beating until very stiff and glossy. Fold in toasted coconut and almonds. Spoon into a 9 inch pie plate to form a shell.

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  • Bake at 350 degrees F (175 degrees) for 30 to 35 minutes. Cool.

  • Fill with sliced peaches. Top with whipped cream and toasted coconut. Chill until ready to serve.

Nutrition Facts

249.8 calories; 4 g protein; 30.7 g carbohydrates; 20.5 mg cholesterol; 61.9 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/31/2007
This was so good, I loved the crust. Since fresh peaches are only available for about a month in my area, I bought frozen sliced peaches, defrosted and well drained in a colander. Pretty good, but not quite as tender as fresh peaches. The meringue crust puffed up somewhat while baking so after it cooled, I just piled everything up on top. Does not come out of the pan cleanly, but who cares? It's delicious. One recommendation: make this to serve enough people to clean it up in one or two sittings, I noticed by the next day the peaches were starting to drain and make the crust a little soggy. Read More
(16)

Most helpful critical review

Rating: 3 stars
07/25/2004
This didn't turn out very well for me. I wasn't sure how done the meringue was supposed to get just browned but still creamy like a meringue pie topping or more toward crisp? I assume it is supposed to be more crunchy since that's how it turned out with the 35 minute cooking time. My peaches were not very ripe and I had to sugar them so they were very juicy that didn't do the meringue much good. I also found the toasted almonds to be too strong a flavor in the crust. All in all I don't think I got a very good dessert this time around but it's worth working on and trying again. Maybe I would leave the almonds out next time. And hope for riper peaches. Read More
(9)
14 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/31/2007
This was so good, I loved the crust. Since fresh peaches are only available for about a month in my area, I bought frozen sliced peaches, defrosted and well drained in a colander. Pretty good, but not quite as tender as fresh peaches. The meringue crust puffed up somewhat while baking so after it cooled, I just piled everything up on top. Does not come out of the pan cleanly, but who cares? It's delicious. One recommendation: make this to serve enough people to clean it up in one or two sittings, I noticed by the next day the peaches were starting to drain and make the crust a little soggy. Read More
(16)
Rating: 5 stars
10/05/2004
I've made this several times and its fabulous! A little difficult to serve as the merangue crust is difficult to cut and doesn't hold togther but - believe me - no one will complain. Maybe even better with fresh strawberries instead of peaches. Heavenly! Read More
(13)
Rating: 5 stars
07/28/2010
Delicious. I had a similar recipe that we loved that used cracker crumbs instead of the coconut and almonds. This recipe blew that one out of the water. Two suggestions: 1st: slightly spray pan with PAM before scooping in the egg mixture. 2nd: I sprinkled the peached with a bit of cinnamon sugar before adding the whipped cream topping (coolwhip was great) I'm going to make it again but for a larger crowd and will try doubling the recipe and putting it in a 9X13 pan instead. Read More
(10)
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Rating: 3 stars
07/24/2004
This didn't turn out very well for me. I wasn't sure how done the meringue was supposed to get just browned but still creamy like a meringue pie topping or more toward crisp? I assume it is supposed to be more crunchy since that's how it turned out with the 35 minute cooking time. My peaches were not very ripe and I had to sugar them so they were very juicy that didn't do the meringue much good. I also found the toasted almonds to be too strong a flavor in the crust. All in all I don't think I got a very good dessert this time around but it's worth working on and trying again. Maybe I would leave the almonds out next time. And hope for riper peaches. Read More
(9)
Rating: 5 stars
08/18/2003
Wow! Absolutely delicious. The name of this pie say's it all. My family loved it. It's a keeper in my recipe box. Thanks Carol Read More
(8)
Rating: 5 stars
09/11/2008
This was great easy to make and delicious! I did substitute grated dark chocolate as we're not coconut eaters and I think that turned out really well. We also used canned peaches (cheaper!). I would cut back on almonds though when I make it again as it was a little too nutty in texture for my taste. It was a hit and my husband loved it! Read More
(6)
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Rating: 5 stars
06/24/2008
Great recipe! I had no problem with the crust coming out and it looked beautiful. However I forgot my glasses when I went to the store and picked up a pkg of macadamias instead of almonds. But I sliced them up and toasted them and it was delish! My family asked for another pie tonight so maybe I will try the almonds this time. Read More
(5)
Rating: 5 stars
06/28/2010
soooooo easy soooooo delicious! thanks for the recipe! Read More
(5)
Rating: 5 stars
11/23/2009
I have been making my mother-in-law's chocolate angel pie for years and it is one of my best desserts. The crust has no flour in it because it's a meringue. It is not supposed to have flour in it. Read More
(5)