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fresh peach soda cracker pie | NoBiggie.net
Peach Soda Cracker Pie

Delicious fresh peach pie with a soda cracker meringue crust.

Author: Kami | NoBiggie.net
Meringue Pie Crust
  • 3 egg whites
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 14 soda crackers 1/2 cup in crumbs
  • 1/2 cup pecans crushed *OPTIONAL
Peaches + Peach Glaze
  • 8 - 12 peaches peeled and sliced
  • 1 teaspoon corn starch
  • 2 tablespoons powdered sugar
Whipped Cream
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla
  • 2 tablespoons powdered sugar
For the Meringue Crust
  1. With a hand mixer (or a stand mixer) whisk the egg whites until frothy.
  2. Add in the baking powder and gradually add the sugar, continue whisking until the egg whites are stiff.
  3. In a ziplock bag roll the soda crackers until they are a fine crumb.
  4. Fold in the soda cracker crumbs into the whipped egg whites.
  5. Move mixture into a greased pie dish.
  6. Bake at 325 for 30 minutes.
  7. Remove from oven and let cool completely.
For the Peaches
  1. Peel and slice the peaches. Move sliced peaches to a colander with a bowl under it to collect excess peach juices.
  2. In a small sauce pan set to medium temp, thicken the peach juices with cornstarch and cook until thickened.

  3. Toss the peaches with powdered sugar and the thickened peach juice to make a glaze.
For the sweetened whipped cream
  1. 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.

  2. When ready to serve top the pie crust with the fresh peaches and a dollop of whipped cream.

Recipe Notes

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.