Makes: 1 9-inch pie shell

½ cup sliced almonds
½ cup shredded coconut
2 tablespoon cornstarch
1 tablespoon granulated sugar
3 large egg whites
Pinch of cream of tartar
¼ cup superfine sugar

Preheat the oven to 325 degrees. Place the sliced almonds and coconut in a shallow baking pan. Toast in the oven for 8 to 10 minutes or until golden brown. WATCH CAREFULLY.

Place the cooled almonds and coconut in a food processor bowl with the cornstarch and 1 tablespoon granulated sugar. Process until the mixture is finely ground into a nut flour.

Reduce the oven to 250 degrees. Butter a 9-inch ovenproof pie plate VERY WELL, and sprinkle it with flour. Invert the plate over the sink and tap it to remove the excess flour.

Place the egg whites in the large bowl of an electric mixer and set the bowl over simmering water. Beat the whites with a whisk, adding the superfine sugar, one tablespoon at a time. When the whites are hot and the sugar is dissolved, remove the bowl from the heat.

Whip the whites on medium-speed, beating until the whites are cool and form a firm shiny meringue. Using a large rubber spatula, fold the nut flour into the meringue.

Empty the nut meringue into the pie plate. Using the back of a tablespoon, spread the meringue up the sides and on the bottom of the pie plate. Bake the pie shell for 55 to 60 minutes or until the surface feels set. The shell will harden as it cools.

Copyright @ 1997 by Carole Walter, CCP

© 2014 Carole Walter | Photos by Saori Kurioka | Site by TesslerDesigns | Contact Carole