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Ingredients:
- 16 graham crackers, 1 1/3 cups crumbled
- 1/2 cup melted butter
- 4 egg whites
- 1/4 teaspoon salt
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- 1 cup sugar
- 1 1/2 cups heavy cream
- 1 cup shredded coconut
- 2 tablespoons sugar
- 1 cup sliced peaches, bananas or strawberries
Preparation:
Combine graham crackers and melted butter. Pat firmly into 9-inch pie pan.
Beat egg whites until frothy; add salt and vinegar, and beat until stiff.
Gradually add the 1 cup sugar, 2 tablespoons at a time, beating thoroughly
after each addition. Spread in crumb lined pie pan. Bake in slow oven (275
degrees) for 1 1/2 hours. Cool. Toast 1/2 cup coconut. Whip cream; fold in
remaining 1/2 cup coconut, 2 tablespoons sugar and vanilla. Arrange peach
slices on cooled meringue. Spread with whipped cream then sprinkle with
toasted coconut. Chill thoroughly.
Serves 6.
Serves 6.
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