Georgia Peach Pie Recipe -
Georgia Peach Pie Recipe
  • READY IN 40 mins

Georgia Peach Pie

Recipe by  

"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!!!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch deep dish pie Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. 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 More Reviews

Most Helpful Positive Review
Feb 15, 2008

Great pie crust...Something different. For the peaches, to keep them from turning brown, toss them in lemon juice. If you think the lemon juice makes them too tart, add a little sugar. With this crust, I wouldn't add sugar to the peaches. Try the peaches mixed with raspberries and blueberries. For a different topping, mix together one part vanilla yogurt (I use fat free) with two parts whipped topping (Cool Whip). Great summer dessert!

Most Helpful Critical Review
Aug 28, 2004

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


11 Ratings

Aug 29, 2004

I really loved this recipe and have never made one like it before. It just sounded light and refreshing, so I decided to make it today. I did, however, substitute uncooked oatmeal/oats for the nuts because I don't care much for the flavor or the fat in nuts...It was wonderful! I think I may try wheat germ the next time, as I think the crunchy texture would go nicely with this "crust". Overall, a great dessert, and quite easy to make!

Sep 14, 2008

My whole family really enjoyed this recipe. I love traditional pies, but decided to give this one a try because it looked so easy. It was very easy and very yummy. I'll definitely make it again.

Sep 11, 2006

This pie was delicious, but I didn't know how to serve it. The slices would not come out like a normal pie. Best just spooned out.

Jun 12, 2007

I've never been a big fan of typical pie crust which is why I came looking for a recipe like this one. I loved it! The meringue like crust is wonderful! I recommend this recipe for anyone who doesn't much care for your average flour pie crust.

Aug 23, 2007

Very delicious ... and light. I made the crust the night before and put a towel over it. The next morning I filled it with peaches and I served it around 2pm. I'm not sure about how to keep the peaches from turning a bit brown - this made it a bit unattractive. Serving is also tricky, but whip cream covers things up nicely. Will make again and again.

Jul 29, 2007

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


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  • Calories
  • 238 kcal
  • 12%
  • Carbohydrates
  • 37.1 g
  • 12%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 115 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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