Print Options

Back to Contest-Winning Coconut Peach Pie Recipe >

Include these items:

Taste of Home Logo

Contest-Winning Coconut Peach Pie Recipe

 Contest-Winning Coconut Peach Pie Recipe
A relative shared this recipe with me. I love peaches, and the wonderful meringue crust is tender and crispy. It's one of my favorite summertime desserts.
6-8 ServingsPrep: 20 min. + chilling Bake: 30 min. + cooling


  • 3 egg whites
  • Dash salt
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 1-1/4 cups flaked coconut, toasted, divided
  • 1/3 cup chopped almonds, toasted
  • 3-1/2 cups sliced peeled peaches (about 6 medium)
  • 1 cup heavy whipping cream


  • 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.
  • Bake at 350° for 30 minutes or until light golden brown. Cool
  • completely on a wire rack.
  • 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. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 330 calories,

2 of 2

Contest-Winning Coconut Peach Pie Recipe (continued)

Nutritional Facts: 19 g fat (12 g saturated fat), 41 mg cholesterol, 88 mg sodium, 39 g carbohydrate, 3 g fiber, 4 g protein.