My mom's summer dessert! So easy and fast to make. A vanilla meringue base with pecans is topped with sliced peaches and whipped cream. Make it early in the day; the longer the peaches sit on the crust the better!!!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

    Advertisement
  • In a large glass or metal bowl, whip the egg whites until they can hold a peak. Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks. Fold in saltines, vanilla, baking powder and pecans. Spread evenly into an ungreased 9 inch deep dish pie plate.

  • Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean. Remove from the oven, and cool. The crust will puff and crack as it cools.

  • When crust is completely cool, arrange sliced peaches over the top. Cover with aluminum foil to protect their color until serving. Top with sweetened whipped cream just before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

238.4 calories; 3 g protein; 37.1 g carbohydrates; 11.4 mg cholesterol; 115.3 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/15/2008
Great pie crust...Something different. For the peaches to keep them from turning brown toss them in lemon juice. If you think the lemon juice makes them too tart add a little sugar. With this crust I wouldn't add sugar to the peaches. Try the peaches mixed with raspberries and blueberries. For a different topping mix together one part vanilla yogurt (I use fat free) with two parts whipped topping (Cool Whip). Great summer dessert! Read More
(35)

Most helpful critical review

Rating: 3 stars
08/28/2004
Good if you don't beat the egg whites in a metal bowl. Otherwise you can taste the metal in the meringue. Read More
(12)
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/15/2008
Great pie crust...Something different. For the peaches to keep them from turning brown toss them in lemon juice. If you think the lemon juice makes them too tart add a little sugar. With this crust I wouldn't add sugar to the peaches. Try the peaches mixed with raspberries and blueberries. For a different topping mix together one part vanilla yogurt (I use fat free) with two parts whipped topping (Cool Whip). Great summer dessert! Read More
(35)
Rating: 5 stars
02/15/2008
Great pie crust...Something different. For the peaches to keep them from turning brown toss them in lemon juice. If you think the lemon juice makes them too tart add a little sugar. With this crust I wouldn't add sugar to the peaches. Try the peaches mixed with raspberries and blueberries. For a different topping mix together one part vanilla yogurt (I use fat free) with two parts whipped topping (Cool Whip). Great summer dessert! Read More
(35)
Rating: 5 stars
08/29/2004
I really loved this recipe and have never made one like it before. It just sounded light and refreshing so I decided to make it today. I did however substitute uncooked oatmeal/oats for the nuts because I don't care much for the flavor or the fat in nuts...It was wonderful! I think I may try wheat germ the next time as I think the crunchy texture would go nicely with this "crust". Overall a great dessert and quite easy to make! Read More
(17)
Advertisement
Rating: 5 stars
09/14/2008
My whole family really enjoyed this recipe. I love traditional pies but decided to give this one a try because it looked so easy. It was very easy and very yummy. I'll definitely make it again. Read More
(13)
Rating: 3 stars
08/28/2004
Good if you don't beat the egg whites in a metal bowl. Otherwise you can taste the metal in the meringue. Read More
(12)
Rating: 5 stars
09/11/2006
This pie was delicious but I didn't know how to serve it. The slices would not come out like a normal pie. Best just spooned out. Read More
(11)
Advertisement
Rating: 5 stars
06/12/2007
I've never been a big fan of typical pie crust which is why I came looking for a recipe like this one. I loved it! The meringue like crust is wonderful! I recommend this recipe for anyone who doesn't much care for your average flour pie crust. Read More
(9)
Rating: 5 stars
08/23/2007
Very delicious... and light. I made the crust the night before and put a towel over it. The next morning I filled it with peaches and I served it around 2pm. I'm not sure about how to keep the peaches from turning a bit brown - this made it a bit unattractive. Serving is also tricky but whip cream covers things up nicely. Will make again and again. Read More
(8)
Rating: 4 stars
07/29/2007
Very good but there is too much sugar in the mergengue crust for my taste. I cut it by half. Read More
(6)
Rating: 5 stars
06/16/2010
This is my absolute favorite dessert! One of my grandpa's specialties that I've enjoyed since I was a child. I usually need more than 7 peaches though. To prevent the peaches from browning just top them with the whipped cream before putting the pie in to chill. My grandpa likes to cube the peaches and fold them into the whipped cream before putting them in the pie. Especially helpful when you don't have enough peaches! Read More
(5)