Peach Pie with Toasted Coconut Meringue Crust
Today's recipe features peaches....and personally I think they're one of the best fruits ever. Agree?
Why post a peach pie end of September, you ask? Well, this post was started, say, approximately a month ago, and then I never finished it till, well, a month later. That’s something that I’m naturally upset about, but I’m relieved (and slightly embarrassed ’cause it took so long) that I’m finally taking the time to complete it.
#studentandtheeldestsiblingproblems
Lovely complications aside. Let’s talk peach pie!
Gorgeous stiff, glossy meringue.
As you can see, this is not your typical crusted peach pie. The meringue crust transforms this version of peach pie into something unique and elegant. And it's much simpler than you would expect. The crust can be made a day or two ahead, and assembled before serving. This beauty delivers fresh summer flavor, a lovely textured meringue crust, and fluffy whipped cream.
It's the perfect dessert to whip up any day, any time!
Peach Pie with Toasted Coconut Meringue Crust
Say hello to your new favorite summer dessert! Fresh peaches, mounds of whipped cream, and a textured, fluffy meringue crust make this dessert completely irresistible.
Servings 1 pie
Ingredients
- 3 large egg whites
- Good pinch salt
- 1/4 tsp cream of tarter
- 3/4 cup granulated sugar
- 2/3 cup unsweetened coconut flakes
- 1/3 cup chopped almonds
3-4 ripe, firm peaches
- 1 cup heavy cream
- 3-4 Tbsp powdered sugar or to taste
- splash vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- On a dry skillet, toast chopped almonds and coconut over medium-low heat until golden and fragrant. Remove from heat and set aside to cool. Reserve 2-3 Tbsp of this mixture for the topping.
- Beat egg whites, salt, and cream of tarter on high speed until frothy. While beating constantly, gradually add sugar in increments and continue to beat until stiff, glossy peaks form. The peaks should be perfectly rigid and not droop or flop around when you move the beater.
- Gently fold the cooled coconut/almond mixture into the meringue and empty into a 9-in pie plate. Spread the meringue up the edges of the pie plate, and make sure to indent the meringue well to accommodate the peaches and whipped cream.
- Bake in preheated oven for 25-35 min or until the meringue is lightly golden brown and puffed up. Cool completely.*
- Before serving, slice 3-4 peaches into uniform slices and arrange in an even pattern to cover the top of the pie. Spread whipped cream on top and sprinkle with reserved, toasted topping.
Notes
*Meringue crust can be stored at room temperature for up to 2 days.
This is THEE best peach pie! Great recipe 👍🏻
Hi, how do I keep this crust from dropping? It has such a good taste but after baking it always sinks down till it’s paper thin. Wondering what I could do to prevent that. Thanks.
Hmm I’m not entirely sure because several things can cause that…including underbaking and/or underbeating.