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Peach-Topped Angel Pie

Peach-Topped Angel Pie recipe
photo by:kraft
Meringue blended with vanilla wafer crumbs is baked in a pie plate, cooled and topped with whipped cream and peaches for an airy, delicious dessert.
30 min
2 hr 45 min
8 servings
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What You Need

 vanilla wafers, divided
 egg whites
cups  sugar
tsp.  CALUMET Baking Powder
tsp.  vanilla, divided
cup  whipping cream
can  (8-1/2 oz.) peach slices, drained

Make It

PREHEAT oven to 300°F. Finely crush 28 of the wafers; set aside. Beat egg whites in large bowl with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add wafer crumbs, baking powder and 1 tsp. of the vanilla; stir gently until well blended. Spread onto bottom of greased 9-inch pie plate. Stand remaining 14 wafers around edge of pie plate.

BAKE 1 hour 15 min. or until egg white mixture is firm and lightly browned. Cool completely on wire rack.

BEAT cream and remaining 1 tsp. vanilla in small bowl with electric mixer on high speed until stiff peaks form. Spread over pie; top with peaches. Store leftover pie in refrigerator.

Kraft Kitchens Tips

Cooking Know-How
For fluffy beaten egg whites, make sure the bowl and beaters are thoroughly clean without a trace of fat or oil.
Healthy Living
Save 50 calories and 8 grams of fat per serving by omitting the vanilla and substituting 2 cups thawed COOL WHIP Whipped Topping for the whipped cream.
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