Recipe By Anonymous
Published Jul 3rd
Prep - Cook - Additional - Ready In -
Servings 1 pie Calories 249.8

A lovely and refreshing pie for the summer.

Recipe Ingredients

  • 3 egg whites
  • ¾ cup white sugar
  • 1 cup flaked coconut, toasted
  • ½ cup toasted and sliced almonds
  • 5 fresh peaches, pitted and sliced
  • 1 cup heavy whipping cream, whipped
  • ¼ cup flaked coconut, toasted

Cooking Directions

  1. 1 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.
  2. 2 Bake at 350 degrees F (175 degrees) for 30 to 35 minutes. Cool.
  3. 3 Fill with sliced peaches. Top with whipped cream and toasted coconut. Chill until ready to serve.

Nutrition Facts

  • Calories 249.8
  • Carbohydrate 30.7 g
  • Cholesterol 20.5 mg
  • Fat 13.3 g
  • Fiber 2.2 g
  • Protein 4 g
  • Saturated Fat 6.8 g
  • Sodium 61.9 mg
  • Sugar 27.2 g


  1. 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 - Read more ...
  2. soooooo easy soooooo delicious! thanks for the recipe!
  3. 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.
  4. 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 - Read more ...
  5. 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 - Read more ...
  6. 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, - Read more ...
  7. 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!
  8. 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 - Read more ...
  9. 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