3 egg whites
1 c. sugar
2/3 c. saltine crackers (20 sq.) crumbs
1/4 tsp. baking powder
1/2 c. chopped pecans
1 tsp. vanilla
1 c. whipped cream
2 tbsp. sugar
2 c. sliced fresh peaches (1 lb.)

Beat egg whites (room temperature) until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time until stiff peaks form. Fold in cracker crumbs, baking powder, pecans and vanilla. Spoon this mixture into a 9 inch pie pan. Bake at 350 degrees for 30 minutes. Cool.

Beat whipped cream until foamy. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Fold in sliced peaches and spoon evenly over meringue crush. Chill until ready to serve.