CRUST:

3 egg whites
1 cup sugar
1/2 cup salted cracker crumbs (Saltines)
1/4 tsp. cream of tartar
1/2 cup chopped pecans
1 tsp. vanilla

Beat egg whites until stiff; gradually add sugar. Mix cracker crumbs and cream of tartar. Fold in egg whites. Add chopped nuts and vanilla. Turn into deep buttered (10-inch) pie plate.

Bake at 325°F for 30 to 35 minutes. Cool.

FILLING:

1 cup crushed pineapple
2/3 cup pineapple syrup
3 tbsp. sugar
3 tbsp. all-purpose flour
1/8 tsp. salt
3 egg yolks, well beaten
2 cups miniature marshmallows

Drain syrup from pineapple. Mix sugar, flour and salt. Add syrup and egg yolks. Blend well. Cook over low heat until thick, stirring constantly. Remove from heat, add marshmallows and stir until melted and mixture is fluffy. Stir in crushed pineapple and chill for 2 hours.

TOPPING:

1 cup whipping cream
1 tbsp. sugar
1/4 cup chopped pecans

Whip cream and add 1 tablespoon sugar. Reserve half of cream for topping. Fold remaining cream into chilled mixture. Pour filling into crust.

Top with reserved whipped cream and sprinkle with 1/4 cup chopped nuts.

Serves 12.

Variation: For Pineapple Walnut pie, substitute walnuts for pecans.

Submitted by: Leah Cunningham