Beat 3 egg whites and dash salt till foamy; gradually add 3/4 cup sugar, beating to stiff peaks.
Fold in 1 cup toasted flaked coconut and 1/3 cup chopped toasted blanched almonds.
Spread in well buttered 9 inch pie plate; build up sides.
Bake at 350Â° about 30 minutes or till lightly browned and dry along edge.
At serving time, fill cooled meringue crust with 2 1/2 to 3 cups drained thinly sliced peaches (sweeten if fresh).
Top with whipped cream and 1/4 cup toasted flaked coconut.