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!