Peach Angel Pie
A light, airy peach angel pie with toasted coconut and nuts, topped with sweetened sliced peaches and whipped cream, perfect for summer gatherings and dessert lovers.
Ingredients
Instructions
- Beat together egg whites, salt, and cream of tartar until foamy.
- Gradually add sugar, beating until stiff peaks form.
- Fold in 1 cup of the toasted coconut and the nuts.
- Spread the mixture in a well buttered 9-inch pie plate, building up the sides.
- Bake at 350°F for 30 minutes or until lightly browned.
- Cool before serving, topped with sweetened sliced peaches and whipped cream.
Tips & Substitutions
For the best texture, make sure your egg whites are at room temperature before beating them. If you want to add a twist, consider substituting half of the peaches with fresh berries for a mixed fruit topping. You can also use shredded unsweetened coconut for a more natural flavor, and feel free to adjust the sweetness by reducing the sugar slightly based on the ripeness of your peaches.
Serving Suggestions
Serve the Peach Angel Pie chilled, topped with a generous dollop of whipped cream and additional toasted coconut for crunch. It pairs beautifully with a scoop of vanilla ice cream or a fresh fruit salad. For a complete meal, consider serving it alongside a light salad or as a refreshing dessert after a summer barbecue.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The crust may become soft, so it's best enjoyed fresh. If you need to reheat, do so in a warm oven (around 300°F) for about 10 minutes to restore some crispness before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Angel Pie contains roughly 272 calories, with 8g protein, 33g carbohydrates, and 13g fat. It is an excellent source of potassium (106% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned peaches instead of fresh?
Yes, you can use canned peaches in a pinch. Just make sure to drain them well and pat them dry to avoid excess moisture, which can affect the pie's texture. Fresh peaches are recommended for the best flavor, but canned can work if fresh are out of season.
What should I do if my meringue doesn't form stiff peaks?
If your meringue isn't forming stiff peaks, ensure your mixing bowl and beaters are completely clean and free from any grease or yolk. Beating at a low speed initially can help incorporate air before increasing to medium-high speed for stiff peaks. If problems persist, consider adding a pinch more cream of tartar.
How do I know when the pie crust is done baking?
The pie crust is done when it is lightly browned and firm to the touch. You can gently press the surface; it should feel solid rather than soft. If the edges brown too quickly, cover them with foil to prevent burning while the center continues to bake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).