3 c. pecans, chopped
2 egg whites
1/2 c. sugar
1/4 tsp. salt

Beat egg whites until stiff; gradually add sugar and salt. Fold in nuts. Press gently into two 9 inch pie plates and bake at 400 degrees for 10 minutes. Remove and cool.

FILLING:

2 tbsp. instant coffee
1/2 c. water
8 oz. marshmallows
2 egg yolks, beaten
2 med. cartons Cool Whip

Pour coffee into water and add marshmallows; melt over low heat. Pour hot mixture over egg yolks and let cool in the refrigerator until almost jelled. Beat mixture well and fold in one carton Cool Whip. Divide between two pie crusts. Top with Cool Whip.