“This recipe is was given to me by a cousin at my wedding shower 16 years ago. She received it from her mother, Betty Ruckman, who had been given it many more years ago by my Mother's Mother, Lillie Craven. It would probably be good with any fruit or berry, if peaches aren't available.”

Ingredients Nutrition

  • 3 egg whites
  • 1 cup sugar
  • 12 soda crackers, CRUSHED (saltines)
  • 14 teaspoon baking powder
  • 1 teaspoon vanilla
  • 12 cup black walnut, chopped coarsely
  • sliced fresh peach
  • Cool Whip (I prefer whipped cream ) or whipped cream (I prefer whipped cream )


  1. Preheat oven to 325 degrees.
  2. Beat 3 eggs white until stiff. Slowly add 1 C white sugar while continuing to beat.
  3. Fold/Stir in the crushed crackers and baking powder.
  4. Fold in the walnuts and vanilla.
  5. Put in a buttered pie plate and bake at 325 for 30 minutes. At 3500 feet, I bake for about 36 minutes.
  6. Cool.
  7. Put layers of sliced peaches on the cooled meringue, then top with Cool Whip or whipped cream.
  8. Can be served immediately, or prepared up to 24 hours in advance. Store in the refrigerator.

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