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–+ servings
Soda cracker peach pie

Fresh Peach Pie Recipe (with soda cracker crust)

by Sylvia Hofer
This fresh peach pie with a soda cracker crust is light, creamy, and packed with juicy peaches—an easy, nostalgic dessert for peach season!
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Prep Time 1 hour
Cook Time 30 minutes
cool time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 6 People
Calories 423 kcal

Equipment

  • 1 Pie plate/pie dish
  • 1 large bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Stand mixer

Ingredients
  

Soda Cracker Pie Crust:

  • 3 egg whites room temperature
  • 1 cup sugar
  • ½ teaspoon baking powder
  • 20 soda crackers crushed
  • ½ cup walnuts crushed

Whipped Topping:

  • 1 cup heavy whipping cream
  • 4 oz cream cheese room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar

Peach Layer:

  • 3-4 ripe peaches peeled and sliced
  • 1 tablespoon lemon juice to prevent browning and add brightness

Instructions
 

  • Preheat oven: Set oven temperature to 325°F and lightly spray a pie plate or pie dish.
  • Whip the egg whites: In a large bowl, whisk egg whites until frothy. Add baking powder and gradually mix in sugar until stiff peaks form.
  • Fold in crunch: Use a rubber spatula to gently fold in crushed soda crackers and walnuts.
  • Form the crust: Spread mixture into your pie plate, smoothing evenly across the bottom.
  • Bake: Bake 25-30 minutes until lightly golden brown. Remove and let cool completely.
  • Prepare peaches: Chop and toss with lemon juice in a small bowl.
  • Make whipped topping: In a clean large bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Transfer to another bowl, then beat softened cream cheese until fluffy. Fold whipped cream back in with a rubber spatula.
  • Assemble pie: Spread cream mixture evenly over the cooled crust. Arrange sliced peaches across the top of the filling. Optionally, sprinkle with little cinnamon, turbinado sugar, or fresh lemon zest.

Notes

Tips for the Best Peach Pie:

  • Choose ripe peaches: Slightly soft to the touch and fragrant is perfect. Avoid rock-hard ones from grocery stores.
  • Ice bath peeling: To slip skins off easily, blanch peaches in boiling water, then plunge them into an ice bath before peeling with a sharp knife.
  • Room temperature matters:  Egg whites and cream cheese whip best at room temp, giving you fluffier volume.
  • Line your baking sheet: Place your pie dish on a baking sheet lined with parchment paper to catch drips and prevent sticking.
  • Keep it fresh:  Store leftovers covered in plastic wrap or aluminum foil in the fridge. Eat within 2 days for best flavor.
  • Add contrast : A drizzle of honey or sprinkle of brown sugar over the top of the filling intensifies sweetness and makes the pie shine.

Variations to Try:

  • Peach + berries: Add blueberries or raspberries to the top of the peaches for color and tartness.
  • Caramel drizzle: Warm a little caramel in a small saucepan and drizzle over the finished pie.
  • Nutty crunch: Sprinkle chopped pecans or hazelnuts over the center of the pie before serving.
  • Cinnamon sugar topping:  Mix turbinado sugar with a little cinnamon and dust it over the top of the pie for sparkle and spice.
  • Extra creamy: Whip in an extra egg yolk or a spoonful of reserved juice from the peaches into the topping for richness.

Nutrition

Calories: 423kcalCarbohydrates: 42gProtein: 5gFat: 27gSodium: 131mgFiber: 1gSugar: 41g
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