3 egg whites
1 c. plus 2 tbsp. sugar
2 tsp. vanilla
1 c. crisp round cracker crumbs
1 1/2 c. chopped pecans
1 c. heavy cream
1/4 tsp. almond flavoring

Beat egg whites until foamy. Add 1 cup sugar a little at a time, beating after each addition. Add 1 teaspoon vanilla; continue beating until mixture holds soft peaks.

Mix cracker crumbs and 1 cup pecans. Fold into meringue mixture a little at a time. Spoon mixture into an 8-inch pie plate to form a shell. Pull up mixture into peaks around edge of plate with back of spoon. Spread evenly. Bake in a moderate oven 350 degrees for 30 minutes. Cool thoroughly on wire cake rack.

Mix cream, 2 tablespoons sugar, 1 teaspoon vanilla and almond flavoring. Whip until thick and shiny. Spoon into COLD pie shell. Sprinkle remaining 1/2 cup chopped pecans around edge of cream. Using a sharp knife, cut like a pie.