Contest-Winning Coconut Peach Pie Recipe

5 1 2
Contest-Winning Coconut Peach Pie Recipe Recipe
Contest-Winning Coconut Peach Pie Recipe Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Coconut Peach Pie Recipe

Read Reviews
5 1 2
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling

Ingredients

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

Directions

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.
Originally published as Coconut Peach Pie in Country August/September 2003, p49

Nutritional Facts

1 piece: 330 calories, 19g fat (12g saturated fat), 41mg cholesterol, 88mg sodium, 39g carbohydrate (34g sugars, 3g fiber), 4g protein.

  • 3 egg whites
  • Dash salt
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 1-1/4 cups sweetened shredded coconut, toasted, divided
  • 1/3 cup chopped almonds, toasted
  • 3-1/2 cups sliced peeled peaches (about 6 medium)
  • 1 cup heavy whipping cream
  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. Bake at 350° for 30 minutes or until light golden brown. Cool completely on a wire rack.
  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. Yield: 6-8 servings.
Originally published as Coconut Peach Pie in Country August/September 2003, p49

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bettygriz User ID: 1503999 215157
Reviewed Dec. 17, 2014

"Love it~Love it! Love it!!"

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