Fresh Peach Angel Pie Recipe -
Fresh Peach Angel Pie Recipe

Fresh Peach Angel Pie

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"A lovely and refreshing pie for the summer."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2007

This was so good, I loved the crust. Since fresh peaches are only available for about a month in my area, I bought frozen sliced peaches, defrosted and well drained in a colander. Pretty good, but not quite as tender as fresh peaches. The meringue crust puffed up somewhat while baking so after it cooled, I just piled everything up on top. Does not come out of the pan cleanly, but who cares? It's delicious. One recommendation: make this to serve enough people to clean it up in one or two sittings, I noticed by the next day the peaches were starting to drain and make the crust a little soggy.

Most Helpful Critical Review
Jul 24, 2004

This didn't turn out very well for me. I wasn't sure how done the meringue was supposed to get, just browned but still creamy like a meringue pie topping or more toward crisp? I assume it is supposed to be more crunchy since that's how it turned out with the 35 minute cooking time. My peaches were not very ripe and I had to sugar them so they were very juicy, that didn't do the meringue much good. I also found the toasted almonds to be too strong a flavor in the crust. All in all, I don't think I got a very good dessert this time around, but it's worth working on and trying again. Maybe I would leave the almonds out next time. And hope for riper peaches.


13 Ratings

Oct 05, 2004

I've made this several times and its fabulous! A little difficult to serve as the merangue crust is difficult to cut and doesn't hold togther but - believe me - no one will complain. Maybe even better with fresh strawberries instead of peaches. Heavenly!

Jul 28, 2010

Delicious. I had a similar recipe that we loved that used cracker crumbs instead of the coconut and almonds. This recipe blew that one out of the water. Two suggestions: 1st: slightly spray pan with PAM before scooping in the egg mixture. 2nd: I sprinkled the peached with a bit of cinnamon sugar before adding the whipped cream topping (coolwhip was great) I'm going to make it again but for a larger crowd and will try doubling the recipe and putting it in a 9X13 pan instead.

Aug 18, 2003

Wow! Absolutely delicious. The name of this pie say's it all. My family loved it. It's a keeper in my recipe box. Thanks Carol

Sep 11, 2008

This was great, easy to make and delicious! I did substitute grated dark chocolate as we're not coconut eaters, and I think that turned out really well. We also used canned peaches (cheaper!). I would cut back on almonds though when I make it again, as it was a little too nutty in texture for my taste. It was a hit, and my husband loved it!

Jun 24, 2008

Great recipe! I had no problem with the crust coming out and it looked beautiful. However, I forgot my glasses when I went to the store and picked up a pkg of macadamias instead of almonds. But I sliced them up and toasted them and it was delish! My family asked for another pie tonight so maybe I will try the almonds this time.

Jun 28, 2010

soooooo easy, soooooo delicious! thanks for the recipe!


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  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 62 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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