3 egg whites
1 c. sugar
1 tsp. vanilla
1/2 tsp. baking powder
14 Ritz crackers, crushed fine
3/4 c. chopped pecans
1 box frozen red raspberries
1 c. whipping cream

Drain berries thoroughly. Beat egg whites until stiff. Gradually add sugar and vanilla. Mix together baking powder, crackers and nuts. Fold into egg mixture. Bake in a well greased 9 inch pie plate for 45 minutes at 325 degrees. Cool thoroughly.

Whip cream and fold in raspberries. You may add vanilla and a little sugar to whipped cream. Fill meringue shell with whipped cream mixture. Chill for 1 hour before serving.