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Georgia Peach Pie

SUBMITTED BY: GOMOMMYGO

"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!!!"

RECIPE RATING:

Read Reviews (7)

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PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min
Original recipe yield 1 - 9 inch deep dish pie

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3 egg whites
1 cup white sugar
14 saltine crackers, finely crushed
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 cup chopped pecans
7 fresh peaches - peeled, pitted and sliced
2 cups sweetened whipped cream

DIRECTIONS

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

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REVIEWS

Reviewed on Aug. 29, 2004 by BABYCAKES291

I really loved this recipe and have never made one like it before. It just sounded light and... MORE

Reviewed on Aug. 28, 2004 by DAbdallah

Good if you don't beat the egg whites in a metal bowl. Otherwise you can taste the metal in... MORE

Reviewed on Feb. 15, 2008 by HEIDI IN TN

Great pie crust...Something different. For the peaches, to keep them from turning brown, toss... MORE

Reviewed on Sep. 11, 2006 by GLENDA1

This pie was delicious, but I didn't know how to serve it. The slices would not come out like... MORE

Reviewed on Aug. 23, 2007 by Jennie C

Very delicious ... and light. I made the crust the night before and put a towel over it. The... MORE

Reviewed on Jul. 29, 2007 by Nora Bee

Very good, but there is too much sugar in the mergengue crust for my taste. I cut it by half. MORE

Reviewed on Jun. 12, 2007 by dewshine

I've never been a big fan of typical pie crust which is why I came looking for a recipe like... MORE