3 egg whites
1 c. sugar
12 saltine crackers (each lg. square counts 4 crackers)
1 c. coarsely chopped pecans
1 tsp. baking powder
1 tsp. vanilla
1/2 pt. whipping cream
3/4 c. well drained crushed pineapple

Beat 3 egg whites until stiff, gradually adding 1 cup sugar, 1 teaspoon baking powder and 1 teaspoon vanilla.

Fold in crushed saltine crackers and 1 cup coarsely chopped nuts. Spread in greased 9 inch pie pan and bake for 30 minutes at 325 degrees until lightly browned. Cool at room temperature.

Whip 1/2 pint whipping cream. Fold in 3/4 cup well drained crushed pineapple (no sugar) and top cooled meringue shell with this. Refrigerate for 2-3 hours before serving.