Reviewed: Aug. 23, 2009

This was a nice light fruit pie. The texture of the crust is interesting, chewy in a pleasant sort of way. The flavor of the coconut goes well with peaches. I did feel that the filling lacked something, though. Maybe a little sugar would have helped, although I used ripe peaches.

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maryb

Cooking Level: Expert

Living In: Sterling, Virginia, USA

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Reviewed: Jan. 24, 2009

This crust has no flour

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Carol

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Reviewed: 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!

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Lady Thor

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: West Hills, California, USA

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Reviewed: 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.

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CHERYL54

Cooking Level: Expert

Living In: Riverside, California, USA

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Reviewed: 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.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Oct. 5, 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!

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BIGSISTER1

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Reviewed: 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.

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