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Lynn's Coconut Angel Pie

16 graham crackers, 1 1/3 cups crumbled
1/2 cup melted butter
4 egg whites
1/4 teaspoon salt
1 teaspoon vinegar
1 teaspoon vanilla
1 cup sugar
1 1/2 cups heavy cream
1 cup shredded coconut
2 tablespoons sugar
1 cup sliced peaches, bananas or strawberries

Combine graham crackers and melted butter. Pat firmly into 9-inch pie pan. Beat egg whites until frothy; add salt and vinegar, and beat until stiff. Gradually add the 1 cup sugar, 2 tablespoons at a time, beating thoroughly after each addition. Spread in crumb lined pie pan. Bake in slow oven (275 degrees) for 1 1/2 hours. Cool. Toast 1/2 cup coconut. Whip cream; fold in remaining 1/2 cup coconut, 2 tablespoons sugar and vanilla. Arrange peach slices on cooled meringue. Spread with whipped cream. Sprinkle with toasted coconut. Chill.
Serves 6.

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