Coconut Peach Meringue Pie

• 3/4 cup of sugar
• 2 tablespoons of sugar
• 3 egg whites
• dash of salt
• 1 cup of flaked coconut, toasted
• 1/4 cup of coconut, toasted
• 1/3 cup of toasted almonds
• 3 & 1/2 cups of sliced peaches (about 6 medium sized peaches)
• 1 cup of whipping cream

1. Preheat your oven to 350 degrees.
2. In a mixing bowl, beat the egg whites and the dash of salt, using a mixer on medium speed, until foamy.
3. Gradually add the 3/4 cup of sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
4. Fold in 1 cup of coconut and the almonds.
5. Spread onto the bottom and sides of a greased 9-inch pie pan.
6. Bake at 350 degrees F. for 30 minutes, or until it turns light golden brown.
7. Cool completely on a wire rack.
8. Arrange the peaches in the crust.
9. In a chilled mixing bowl, beat the whipping cream and the 2 tablespoons of sugar until stiff peaks form. Spread this over the peaches and sprinkle with the 1/4 cup of coconut.
10. Refrigerate for 1 hour before slicing.

sugar, sugar, egg whites, salt, coconut, coconut, almonds, peaches, whipping cream

Taken from www.epicurious.com/recipes/member/views/coconut-peach-meringue-pie-1262711 (may not work)