The season for fresh South Carolina peaches is near its end, so we should enjoy them as long as we can. Peaches will still be available in stores, of course, but the almost tree-ripened ones from local orchards will be gone.
Today’s recipe is a delicious use of fresh peaches. It is also a pretty dish, one that will cause your family and/or guests to say “ahhhhh” when they see it.
Mary Herman of Greer is sharing her recipe for Coconut Peach Pie. She and her husband John are members of Mt. Lebanon Baptist Church in Greer Association. Their pastor is Mark Smith. Mary joined Mt. Lebanon 58 years ago, soon after she and John married.
They celebrated their 58th anniversary this past February, and last month they celebrated her 76th birthday with their family in Hilton Head. It was the first time in 34 years that almost all the family had vacationed together; two grandsons were unable to attend.
The Hermans’ son Keith and his wife Sandra live in Greer, and their daughter Denise and her husband Jim Campbell live in Campobello.
Mary Herman
Mary grew up in the Lake Bowen Community near Inman and worked for the Lucas company, makers of auto parts, in Greer up until her retirement. Mary enjoys reading, crocheting and cross-stitching. She started making cross-stitch seat covers for her eight dining room chairs, but finishing the project is “iffy,” she admits, because she has put the two she completed in another room.
Mary found the recipe for Coconut Peach Pie in a magazine and has been making it for about four years or so. She and I agreed that the sugar in the meringue shell could be decreased. She has had good results making the pie with strawberries, and says that using canned cherry pie filling instead of the peaches would probably work well, too.
She has also frozen the meringue shell and then thawed it only slightly before using.
This is a sweet dessert, so cut the pie into at least eight pieces for serving. A peach slice on top of each will make a pretty garnish.
This weekend, make the meringue shell on Saturday or on Sunday morning. After church, fill the shell with the fresh peaches, top with the whipped cream, and enjoy for … Sunday Dinner.
Coconut Peach Pie
3 egg whites
Dash of salt
¾ cup plus 2 tablespoons sugar, divided
1¼ cups flaked coconut (3½-ounce can) toasted, divided
⅓ cup chopped and toasted pecans or almonds
2½ cups peeled, sliced fresh peaches (about 3)
1 cup heavy whipping cream or frozen dessert topping
Grease a 9-inch glass pie plate.
Toast the coconut and nuts, and set aside.
In mixing bowl, beat egg whites and salt on medium speed until foamy. Gradually add the ¾ cup sugar, 1 tablespoon at a time, beating on high until stiff peaks form.
Reserve ¼ cup of coconut. Fold the remaining 1 cup of coconut and nuts into the beaten egg whites. Spread the meringue on the bottom and up the sides of the greased pie plate.
Bake at 350 degrees for 30 minutes, until light golden brown. Cool completely on a wire rack.
Arrange peaches in meringue crust. In a chilled mixing bowl, beat the cream with the remaining 2 tablespoons of sugar until stiff peaks form. Spread over peaches and sprinkle with the remaining 1/4 cup coconut. Refrigerate for 1 hour before slicing. Yields 8 servings.