Beat egg whites until stiff. Gradually beat in sugar. Roll crackers into fine crumbs. Add baking powder and fold crumb mixture into egg whites. Add pecans and vanilla. Bake in a buttered glass pie plate for 30 minutes at 325ºF. Cool. It will rise and then drop. Top with sliced peaches, then whipped topping. Store in refrigerator several hours before serving.
Yields: 6-8 servings (one pie)

Recipe provided by Margaret Greivel’s Mother Dee Allen