Contest-Winning Coconut Peach Pie Recipe

1. 1

   In a large 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-in. pie plate.

2. 2

   Bake at 350u00b0 for 30 minutes or until light golden brown. Cool completely on a wire rack.

3. 3

   Arrange peaches in crust. In a large bowl, beat whipping cream with remaining sugar until stiff peaks form. Spread over peaches; sprinkle with remaining coconut. Refrigerate for 1 hour before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.