Add vanilla and salt to egg whites and beat until stiff and peaks form. Beat in sugar, 2 Tbsp. at a time. Fold in cracker crumbs, nuts and baking powder. Spread in 10 inch pie plate. Spread up sides of pie plate also. Bake 15 minutes at 375 degrees F until done. Cool. Fill with peach pie filling.
Put in saucepan, pureed peaches, water, sugar and cornstarch. Cook over medium heat until clear and thickened, stirring constantly. Add gelatin and diced peaches. Stir in gelatin until melted. Cool. Put in Meringue Pie shell. Refrigerate. Cut. Serve with dollop of Cool Whip.
By Robin from Washington, IA
HAD TO TRY THIS RECIPE. WHOLE BUNCH LOVED IT. I MAKE A SIMILAR ONE USING STRAWBERRIES, SOMETIMES BLUEBERRIES. EVEN USED CANNED LEMON FILLING ONCE AND A CHOCOLATE FILLING TOO.I ALSO USE WAX PAPER ,LINE COOKIE SHEET AND MAKE INDIVIDUAL MERINGUES.TINY ONES TOPPED WITH WALNUT OR PECAN HALVES ARE GREAT LITTLE COOKIES.
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