Ingredients:

• Butter, for greasing
• 3 large egg whites, at room temperature
• 1 cup, plus 2 Tbsp. granulated sugar, divided
• 2/3 cup finely crushed saltine crackers (about 17 crackers)
• 1/2 cup chopped pecans
• 1 tsp. vanilla extract
• 1/4 tsp. baking powder
• 1 cup heavy whipping cream
• 2 cups chopped fresh peaches (from 2 medium peaches) or sliced strawberries (from 1 [16-oz.] container)

Cooking Instructions:

1. Prepare oven and pie dish:

   Preheat oven to 325°F. Generously grease a 9-inch pie dish with butter.

2. Make meringue crust:

   Beat egg whites in a large bowl on high speed with an electric mixture, until foamy, 30 to 45 seconds. Gradually add 1 cup of the sugar, 2 tablespoons at a time, beating until stiff peaks form, 10 to 12 minutes. Fold in cracker crumbs, pecans, vanilla, and baking powder until evenly combined. Spoon meringue mixture into prepared dish; gently spreading in bottom and up sides to form a “crust.”

3. Bake crust:

   Bake in preheated oven until lightly golden brown and set, about 30 minutes. Cool completely on a wire rack, about 45 minutes.

4. Make pie filling:

   Beat heavy cream in a large bowl with an electric mixer on high speed until foamy, about 30 seconds; with mixer still running, gradually add remaining 2 tablespoons sugar, beating until soft peaks form, 1 to 2 minutes. Fold in peaches or strawberries, and spoon evenly over cooled  meringue crust. Chill pie until ready to serve, at least 30 minutes and up to 3 hours.