COCONUT PEACH PIE Leah Jesperson

3 egg whites

Dash salt

½ cup sugar

1 1/3 cup flaked coconut, toasted, divided

1/3 cup chopped almonds toasted

3 ½ cups sliced peeled peaches (about 6 medium)

1 cup heavy whipping cream

2 Tbsp. Sugar

1. In a mixing bowl, beat egg whites and salt on medium speed until foamy. Gradually add ½ c sugar, 1 Tbsp at a time, beating on high speed until stiff peaks form. Fold in 1 cup of the coconut and the almonds. Spread onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350 for 20 minutes or until light golden brown. Cool completely on a wire rack.

2. Arrange peaches in crust. In a chilled mixing bowl, beat whipping cream and the 2 Tbsp of sugar until stiff peaks form. Spread over peaches; sprinkle with remaining coconut. Refrigerate for 1 hour before slicing. Yield: 6 servings