This amazing pie’s secret is in its light and fluffy meringue crust. It is quick, it is delicious and it will leave your guests asking for more!
Preheat oven to 300 degrees. Grease a 9″ pie plate.
Meringue Crust:
Place egg whites, cream of tartar and salt into a mixer and beat until foamy. Add sugar 2 tablespoons at a time beating in between each addition of sugar. Continue beating until soft peaks form. Fold in 1/2 cup of pecans and 1/2 teaspoon of vanilla. Spoon meringue into pie plate making sure to spread it along the sides of the plate. Place in the 300 degree oven for 50-55 minutes.
Filling:
While crust is baking, peel and slice peaches. Stir in sugar and cinnamon (you can alter amounts if you prefer sweeter peaches or less cinnamon). Set aside.
Right before you are ready to serve, spoon peaches into the cooled pie crust (draining excess liquid from the peaches). Top with Cool Whip whipped topping and serve immediately.
This pie is at its best if it is served right after it is assembled otherwise the crust begins to become soggy from the fruit juice. You can easily prepare in advance by making the pie crust the day before you need it. Then fill and top it at the last minute.
This is a must try dessert. Every time I make it, there are never any leftovers!
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Awesome dessert! It was still good the next day when put in the fridge. I will make this again. I didn’t use quite as many peaches, as my peaches were quite large in size. Thanks for sharing! I will make this again and again!
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5 Comments
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TK-Leahpeah on 4.21.2010
Wow, this pie looks amazing! It looks like there is some confusion regarding the sugar. Maybe there is an amount missing from your ingredient list?
Please fix and resubmit! : )
Leah
Mama Holli of Nobody Puts Mama In A Corner! on 1.17.2010
Oh I want to make this badly!
Mugs on 8.30.2009
HI Jennifer. I’m in midst of making this now. Looks great. Question though, there’s 1/2 cup of sugar. And there’s sugar needed for both the crust and the peaches, but I”m confused as to how much for each. The crust says 2 tbs at a time, but up to what? And how much for the peaches? IF you could help me understand, that would be great. I added the entire 1/2 cup to the crust but then I’m not sure what to add for the peaches (so I’m guessing I added too much for the crust?). Thanks.
lakenormanmom on 8.5.2009
Jennifer – we LOVED your pie! This was definitely a must try- no leftovers!
JenniferK on 8.2.2009
I have prepared this pie twice this week and I am still craving it. I wasn’t able to get my fill because I had to share it! There is still time left to make it before peach season is over. Don’t delay!