Nick’s Angel Peach Pie

An untraditional take on the peach pie, this recipe has become a Sylva family classic (and a new favorite of mine). The success of the pie relies on the ripeness of the peaches, which are served uncooked, so make sure to make it during the right season. A perfect balance of sweet, nutty, and creamy, the meringue and whipped cream make this dessert taste a little like floating on air. Great for warm summer nights. 

***Note: Good news for those with dietary concerns–this dessert is completely gluten-free and could be dairy free if you substituted the whipped cream with coconut milk ice-cream. 

From Better Homes and Gardens circa 1950’s, adapted by Helen Romig

  •  3 egg whites
  •  dash salt
  • 3/4 C sugar
  •  1 1/4 C coconut flakes toasted
  •  1/3 C sliced almonds toasted
  • well buttered 9″ pie plate, glass preferred
  •  2-3 C peaches
  • heavy whipping cream

For meringue

 Preheat oven 350 degrees

1. With electric mixer beat egg whites with dash of salt, slowly adding sugar until stiff peaks are formed

2. Fold in 1 C of coconut and all almonds

3. Spread into pie pan, pushing up sides to form pie crust like shape

4. Bake for 30 minutes, turn oven off and let cool on rack with door ajar

 To serve

 After meringue has cooled completely, whip cream and slice peaches. Cut out slices of meringue and top with peaches, whipped cream and remaining toasted coconut