Crush 14 saltines in large ziplock bag with a rolling pin. Add chopped pecans and vanilla and set aside.
Whip egg whites until very stiff. Mix baking powder, sugar and add a little at a time, beating constantly.
Fold in cracker/nut mixture to egg whites and sugar.
Spread into pie pan and bake at 325ºF for 25 min. Completely cool before adding pie filling.
To make peach filing, whip heavy cream until stiff. Add sugar extract. Fold in drained peaches.
Pour into cooled crust. Let stand in fridge 2-4 hours for best taste. (If you're impatient like me, 1 is fine.)