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
- Combine graham crackers and melted butter. Pat firmly into 9-inch pie pan.
- 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.
- Spread in crumb lined pie pan.
- Bake in slow oven (275 F) for 1 1/2 hours. Cool.
- Toast 1/2 cup coconut.
- Whip cream; fold in remaining 1/2 cup coconut, 2 tablespoons sugar and vanilla.
- Arrange peach slices on cooled meringue.
- Spread with whipped cream then sprinkle with toasted coconut. Chill thoroughly.
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