Beat egg whites until stiff but still shiny. Gradually add 1 cup sugar while beating to make a meringue (it should be forming stiff peaks).
Lightly fold crushed soda crackers, baking powder, 1/2 tsp vanilla, and pecans into egg white mixture with a spatula or wooden spoon.
Spead mixture into an ungreased pie pan and bake for 30 minutes. The crust will come out puffy and may have some cracks in the top. That is okay, the peach juice will soak into it later! Allow to cool.
Top crust with peeled and sliced peaches
Make the whipped cream by beating heavy cream, 2 tbsp sugar, and a dash of vanilla together until it forms peaks. Spread on top of peaches immediately to prevent them from browning.