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

1. 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.
2. 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.
3. 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.
4. Spoon into cold pie shell. Sprinkle remaining 1/2 cup chopped pecans round edge of cream. Using a sharp knife, cut like a pie.