Fresh Peach Angel Pie

Fresh Peach Angel Pie

12

"A lovely and refreshing pie for the summer."

Ingredients

{{adjustedServings}} servings 250 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. Bake at 350 degrees F (175 degrees) for 30 to 35 minutes. Cool.
  3. Fill with sliced peaches. Top with whipped cream and toasted coconut. Chill until ready to serve.
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Reviews

12
  1. 13 Ratings

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This was so good, I loved the crust. Since fresh peaches are only available for about a month in my area, I bought frozen sliced peaches, defrosted and well drained in a colander. Pretty good,...

I've made this several times and its fabulous! A little difficult to serve as the merangue crust is difficult to cut and doesn't hold togther but - believe me - no one will complain. Maybe eve...

Delicious. I had a similar recipe that we loved that used cracker crumbs instead of the coconut and almonds. This recipe blew that one out of the water. Two suggestions: 1st: slightly spray ...