Fresh Peach Pie with a surprise meringue crust made with soda crackers. It’s a salty addition to a heavenly sweet pie.

Last Summer our neighbors brought over a fresh peach pie and the crust + fresh peaches together was heavenly! She kindly shared her pie crust recipe with us, and I loved learning that soda crackers were in the crust! Yep…soda crackers. Like the kind of crackers you stock up on when you’re sick. Some call them saltine crackers or soda crackers. The name soda cracker comes from the fact that they are made with baking soda. Anyway…the saltiness of the soda crackers along with the sweetness of the crunchy meringue style crust with loads of sliced fresh peaches piled on top makes this the best peach pie!

What you need to make Peach Soda Cracker Pie:

For the Crust:

egg whites
sugar
baking powder
soda crackers
crushed pecans (optional)

For the Glaze:

peaches
corn starch
powdered sugar

For the Whipped Cream:

heavy cream
vanilla
powdered sugar

How to make Peach Soda Cracker Pie:

For the Crust:

Beat egg whites: With a hand mixer (or a stand mixer) whisk the egg whites until frothy.
Add baking powder and sugar: Add in the baking powder and gradually add the sugar, continue whisking until the egg whites are stiff.
Crush crackers: In a ziplock bag roll the soda crackers until they are a fine crumb.
Add to egg whites: Fold in the soda cracker crumbs into the whipped egg whites.
Add to pan: Move mixture into a greased pie dish.
Bake: Bake at 325 for 30 minutes.
Cool: Remove from oven and let cool completely.

For the Glaze:

Prepare peaches: Peel and slice the peaches. Move sliced peaches to a colander with a bowl under it to collect excess peach juices.
Heat and thicken: In a small sauce pan set to medium temp, thicken the peach juices with cornstarch and cook until thickened.
Add sugar: Toss the peaches with powdered sugar and the thickened peach juice to make a glaze.

For the Whipped Cream:

Whip ingredients: 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.
Serve: When ready to serve top the pie crust with the fresh peaches and a dollop of whipped cream.

Make ahead:

If you want to make this pie ahead of time you can keep the peeled sliced and 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. To store any leftovers, just keep it covered and in the fridge. It will last around two days!

Serving Peach Soda Cracker Pie:

Here’s the thing. This is not one of those perfect slice of pie…pies. It’s more of a “everybody grab a fork”, it’s so good kind of pies. If you’re a germ phobe, and beautiful presentation is important to you, you could try baking the crust in little individual pies for more of a self serving sort of thing. Any way you decide to serve it, you can’t go wrong, because it’s so delicious!

Adding pecans to pie crust:

In this recipe crushed pecans are optional. They can be folded into the egg whites at the same time as the soda cracker crumbs.

Soda cracker pie crust:

Using soda crackers in this crust makes the pie! You get a little bit of saltiness from the crackers that pairs perfectly with the sweet peaches and whipped cream. If you haven’t tried soda cracker pie crust yet, you need to!

5 from 1 vote

Peach Soda Cracker Pie

Delicious fresh peach pie with a soda cracker meringue crust.

Author Kami | NoBiggie.net

Ingredients

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

Instructions

For the Meringue Crust

With a hand mixer (or a stand mixer) whisk the egg whites until frothy.
Add in the baking powder and gradually add the sugar, continue whisking until the egg whites are stiff.
In a ziplock bag roll the soda crackers until they are a fine crumb.
Fold in the soda cracker crumbs into the whipped egg whites.
Move mixture into a greased pie dish.
Bake at 325 for 30 minutes.
Remove from oven and let cool completely.

For the Peaches

Peel and slice the peaches. Move sliced peaches to a colander with a bowl under it to collect excess peach juices.
In a small sauce pan set to medium temp, thicken the peach juices with cornstarch and cook until thickened.
Toss the peaches with powdered sugar and the thickened peach juice to make a glaze.

For the sweetened whipped cream

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.
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.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!