3 egg whites
1 c. sugar
12 (2 inch) squares soda crackers
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. walnuts
1 tsp. vanilla
5 or 6 fresh peaches
8 oz. container Cool Whip

Beat egg whites until stiff. Slowly add sugar. Fold in cracker crumbs, salt, baking powder, nuts, and vanilla. Spread into 10 inch pie pan. Bake 30 minutes at 325 degrees. Cool. Mix peaches with Cool Whip and fill pie crust. Refrigerate 2 hours before serving.