Instructions: Method:
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.

Makes 1 pie

A lovely and refreshing pie for the summer.

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