Preheat the oven. Preheat the oven to 325°F. Lightly grease a 9 inch pie plate.

Whip the egg whites. In a clean, grease free bowl, beat the egg whites until foamy and soft peaks form. Add the baking powder. With the mixer running, gradually add the sugar a little at a time and continue beating until the meringue is thick, glossy, and holds stiff peaks.

Finish the soda cracker crust. Gently fold the crushed soda crackers and chopped walnuts into the meringue with a spatula, mixing only until evenly combined.

Shape and bake. Spoon the mixture into the prepared pie plate and gently spread it over the bottom and up the sides. Bake for 25 to 30 minutes, or until the crust is lightly golden and set. Let it cool completely before filling. Some cracking or sinking as it cools is normal.

Prepare the peaches. Peel and slice the fresh peaches. Gently toss them with the lemon juice and set aside.

Whip the cream. In a clean bowl, beat the cold heavy whipping cream with the powdered sugar and vanilla until stiff peaks form.

Make the cream cheese filling. In a separate bowl, beat the softened cream cheese until completely smooth. Gently fold the whipped cream into the cream cheese until smooth and fluffy. This order helps prevent little lumps of cream cheese in the filling.

Assemble the fresh peach pie. Spread the cream cheese whipped cream evenly over the completely cooled soda cracker crust. Arrange the sliced fresh peaches over the top.

Chill and serve. Refrigerate the pie until chilled and ready to serve.