1 1/4 c. pecans, chopped
30 Ritz crackers
3 egg whites
3/4 c. sugar
1/2 tsp. vanilla

Preheat oven to 350°F. Grease and flour 8-inch pie pan. Break crackers without crumbling and mix with pecans; set aside. Begin beating egg whites at high speed in medium bowl; gradually add sugar and continue beating until slightly less than stiff, about 10 minutes total mixing time. Gently fold in pecan mixture with rubber spatula until well covered. Spoon directly into pie pan.

Bake for 20 minutes. Pie should be light brown and top will crack while cooling. When completely cool, top with Cool Whip.