In a small sauce pan set to medium temp, thicken the peach juices with cornstarch and cook until thickened.
Add the heavy cream into a chilled bowl and add the sugar and vanilla. Using an electric hand mixer or stand mixer with the whisk attachment, whip the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape. Whip the cream a little longer for stiff peaks.
When ready to serve top the pie crust with the fresh peaches and a dollop of whipped cream.
Crushed pecans are optional. They can be folded into the egg whites at the same time as the soda cracker crumbs.
You can keep the glazed peaches chilled in the fridge, and the pie crust covered at room temp. Add the two together right before serving.
Whipped cream can be made up to 1 day ahead, cover with plastic wrap, and refrigerate. If liquid separates from the cream, whip it again to add the liquid back in.