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Fresh Peach Angel Pie
3 egg whites
3/4 cup white sugar
1 cup flaked coconut, toasted
1/2 cup toasted and sliced almonds
5 fresh peaches, pitted and sliced
1 cup heavy whipping cream, whipped
1/4 cup flaked coconut, toasted
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.
Bake at 350 degrees F (175 degrees) for 30 to 35 minutes. Cool.
Fill with sliced peaches. Top with whipped cream and toasted coconut. Chill until ready to serve.
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