3 egg whites
1 tsp. almond extract
1/2 tsp. baking powder
3/4 c. semi-sweet chocolate pieces
1/2 c. chopped pecans
3/4 c. sugar
1 c. crushed rich, round crackers
1 c. whipping cream
2 tbsp. sifted powdered sugar
1/2 tsp. vanilla
2 c. sliced strawberries

In a large mixing bowl combine egg whites, almond extract and baking powder. Let mixture stand at room temperature for 30 minutes. Meanwhile mix 2 tablespoons of the chocolate pieces with 2 tablespoons of the pecans; reserve for garnish. Coarsely chop remaining chocolate and finely chop remaining pecans. Combine and set aside.

Beat egg white mixture with beater on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form.

In a medium mixing bowl combine the coarsely chopped chocolate and pecan mixture and the crushed crackers. Fold cracker mixture into egg whites. Spread meringue into a greased 9-inch pie plate, building up sides slightly. Bake in a 350 degree oven about 25 minutes or until top is golden. Cool completely.