3 egg whites
1 c. plus 3 tbsp. sugar
2 tsp. vanilla
1 c. Ritz cracker crumbs
1 1/4 c. chopped pecans
1/2 pt. whipping cream
1/4 tsp. almond extract

Beat egg whites until foamy. Add one cup sugar a little at a time, beating after each addition. Add 1 teaspoon vanilla and continue beating until mixture holds soft peaks. Combine cracker crumbs and 1 cup pecans and fold into meringue a little at a time. Spoon into a greased pie pan and softly form shell. Cook at 350 degrees for 30 minutes. Cool thoroughly.

Whip cream with 3 tablespoons sugar, 1/4 teaspoon almond extract and 1 teaspoon vanilla extract. Put on top of shell and sprinkle with 1/4 cup pecans.