3 Egg whites

1 c Sugar

2 tb Sugar

2 ts Vanilla

1 c Crisp round cracker crumbs

1 1/2 c Pecans (chopped)

1 c Heavy cream

1/4 ts Almond flavoring

Beat egg whites until foamy. Add 1 cup sugar a little at a time, beating after each addition. Add 1 teaspoon vanilla. Continue beating until mixture holds soft peaks. Mix cracker cumbs and 1 cup pecans. Fold into meringue mixture a little at a time. Spoon mixture into an 8" pie plate tp form a shell. Pull up mixture into peaks around edge of plate with mack of spoon. Spread evenly. Bake in a moderate oven, 350 F, for 30 minutes. Cool thoroughly on a wire cake rack. Mix cream, 2 tablespoons sugar, 1 teaspoon vanilla and almond flavoring. Whip until thick and shiny. Spoon into cold pie shell. Sprinkle remaining 1/2 cup chopped pecans round edge of cream. Using a sharp knife, cut like a pie. Makes 6 - 8 servings SOURCE: Mama's Favorite Recipes (Frances Turfitt) Shared by Nancy Coleman

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