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Coconut Angel Pie


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  • 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


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.

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