3 egg whites
1 c. sugar
1 tsp. baking powder
dash of salt
1 tsp. vanilla
1 c. chopped pecans
1 c. crushed Corn Chex
whipped cream

Preheat oven to 350°F. Beat whites until soft peaks form. Add sugar, baking powder and salt. Beat until sugar is dissolved and meringue is stiff. Stir in vanilla, pecans and cereal crumbs. Spread filling evenly on greased 9-inch pie plate.

Bake for 30 minutes or until lightly browned. Cool. Top with whipped cream. Sprinkle with additional chopped pecans.