Ingredients
3 egg whitesDash salt3/4 cup plus 2 tablespoons sugar, divided1-1/4 cups sweetened shredded coconut, toasted, divided1/3 cup chopped almonds, toasted3-1/2 cups sliced peeled peaches (about 6 medium)1 cup heavy whipping cream
Preparation
In a large bowl, beat egg whites and salt on medium speed until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in 1 cup coconut and almonds. Spread onto the bottom and up the sides of a greased 9-in. pie plate.
Bake at 350° for 30 minutes or until light golden brown. Cool completely on a wire rack.
Arrange peaches in crust. In a large bowl, beat whipping cream with remaining sugar until stiff peaks form. Spread over peaches; sprinkle with remaining coconut. Refrigerate for 1 hour before slicing.
