20 Ritz crackers, finely crushed
1/2 c. chopped pecans
1 tsp. baking powder
3 egg whites
1 c. sugar
1 tsp. vanilla extract
1 c. whipping cream, whipped
1/4 c. chopped pecans

Combine cracker crumbs, 1/2 cup chopped pecans and baking powder in a large bowl; set aside.

Beat egg whites until frothy. Gradually add sugar, beating until stiff and glossy. Add vanilla and beat until blended. Fold meringue into cracker crumb mixture. Spoon into a well greased 9 inch pie pan. Bake at 350 degrees for 25-30 minutes. Cool; refrigerate at least 2 hours. Top with whipped cream and sprinkle with 1/4 cup chopped pecans. Yield: One 9 inch pie.