Four Generation Peach Pie With Coconut Meringue Crust

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   ["Bring the water to a boil in a pot.", "With a sharp knife make an ""X"" on the bottom of each peach. Place them in the boiling water. After about 2 minutes, or until the skin of the peach begins to curl up where the ""X"" is, remove them from the pot. Turn the burner off.", "Starting where the ""X"" is, peel the skins off of the peaches. Cut in half and remove the pit and the stem.", "Bring the water to a boil again and add the sugar, vanilla bean, lemon and any of the peach juices. When the sugar has dissolved, add the peaches and bring to a boil again. Reduce heat to low. Cover and simmer for 10-15 minutes, or until they are tender. Can be stored for five days in the fridge.", "Preheat the oven to 350u00b0F.", "Slice the peaches medium-thin and place them in a colander to drain. They should be very well drained before filling the crust.", "Beat the egg whites and salt on high until foamy; gradually add the sugar, one tablespoon at a time, beating until stiff peaks form.", "Carefully fold in 1 cup of the toasted coconut and all of the almonds.", "With a spatula and a light hand, spread the meringue into a well buttered 10-inch pie plate. Build the sides up, high above the edge of pie plate.", "Bake the crust for 30 minutes or until lightly browned and dry along the edge. Let cool on counter top.", "Whip the cream and vanilla.", "One or two hours before serving, fill pie crust with peaches and top with whipped cream leaving a rim of peaches exposed around crust. Sprinkle remaining toasted coconut over whipped cream. Refrigerate until time to serve."]

* Per serving · 4 servings · Values may vary.