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Peach Meringue Pie


Pie Crust (aka A little bit of Heaven on Earth)

  • 3 egg whites
  • 1/4 tsp baking powder
  • 1 cup sugar
  • 1 tsp vanilla
  • 14 saltine crackers, crushed
  • 1/2 cup pecans, chopped

Peach Mixture

  • 1/2 pint heavy whipping cream
  • 1/2 cup sugar
  • 1 tsp vanilla or almond extract (I love to do 3/4 tsp Mexican vanilla and 1/4 tsp almond extract since I love both)
  • 7 fresh peaches, cut into chunks and sweetened with some sugar Drain before you fold them into this mixture.


Pie Crust

  1. Crush 14 saltines in large ziplock bag with a rolling pin. Add chopped pecans and vanilla and set aside.

  2. Whip egg whites until very stiff. Mix baking powder, sugar and add a little at a time, beating constantly.

  3. Fold in cracker/nut mixture to egg whites and sugar.

  4. Spread into pie pan and bake at 325ºF for 25 min. Completely cool before adding pie filling.

Pie Filling

  1. To make peach filing, whip heavy cream until stiff. Add sugar extract. Fold in drained peaches.

  2. Pour into cooled crust. Let stand in fridge 2-4 hours for best taste. (If you're impatient like me, 1 is fine.)