¾ cup Girl Scout Shortbread Cookies (crumbled)

2 cups chopped walnuts

½ tsp. baking powder

¼ tsp. salt

3 large eggs (to make 2/3 cup of egg whites)

1½ cups granular sugar

Can of peaches

Whipped cream:

2 cups whipping cream

6 Tbsp. powdered sugar

Cover pie pan with aluminum foil and grease. Preheat oven to 300 degrees. Mix cookie crumbs, chopped walnuts, baking powder and salt. Beat egg whites and sugar until stiff. Fold cookie crumb mixture into egg whites. Spread on pie pan. Bake for 15 minutes in 300-degree oven. Lower to 250-degrees and bake for 1 hour. Cool the meringue crust and freeze. Whip together the whipping cream and powdered sugar. Spread the whipped cream and top with drained peaches.