1 c. crushed graham crackers
1 tsp. sugar
1/4 c. melted butter
1/2 c. chopped pecans

FILLING:

2 c. sliced strawberries
1 c. sugar
2 egg whites
1 tbsp. lemon juice
1 tsp. vanilla
1/8 tsp. salt
1/2 c. whipping cream

Mix crust ingredients in food processor. Press into pie pan and bake at 375 degrees for 10 minutes.

In a mixing bowl, beat strawberries (do not blend.) Set aside strawberries.

Whip egg whites until stiff, then add cream and sugar and whip until peaks appear. Add beaten strawberries, lemon juice, salt and vanilla. Mix well. Pour mixture into pie shell. Freeze at least 12 hours. Can be decorated with additional strawberry slices.