Coconut Angel Pie

  • 20 min
  • 1.5 hours

Ingredients

  • 16 graham crackers, 1 1/3 cups crumbled
  • 1/2 cup melted butter
  • 4 egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 1/2 cups heavy cream
  • 1 cup shredded coconut
  • 2 tablespoons sugar
  • 1 cup sliced peaches, bananas or strawberries
  • 1 9in pie crust

Directions

  1. Combine graham crackers and melted butter. Pat firmly into 9-inch pie pan.
  2. Beat egg whites until frothy; add salt and vinegar, and beat until stiff. Gradually add the 1 cup sugar, 2 tablespoons at a time, beating thoroughly after each addition.
  3. Spread in crumb lined pie pan.
  4. Bake in slow oven (275 F) for 1 1/2 hours. Cool.
  5. Toast 1/2 cup coconut.
  6. Whip cream; fold in remaining 1/2 cup coconut, 2 tablespoons sugar and vanilla.
  7. Arrange peach slices on cooled meringue.
  8. Spread with whipped cream then sprinkle with toasted coconut. Chill thoroughly.

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