3 egg whites
1 tsp. almond extract
1/2 tsp. baking powder
3/4 c. semi-sweet chocolate pieces
1/2 c. chopped pecans
3/4 c. sugar
1 c. crushed round crackers (about 23 crackers)
1 c. whipping cream
2 tbsp. sifted powdered sugar
1/2 tsp. vanilla
2 c. sliced strawberries

In a large bowl combine egg whites; almond extract and baking powder. Let mixture stand at room temperature for 30 minutes. Meanwhile, mix 2 tablespoons of the chocolate pieces with 2 tablespoons of the pecans. Combine and set aside.

Beat egg white mixture with an electric mixer on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form.

In a medium mixing bowl combine the coarsely chopped chocolate and pecan mixture and the crushed crackers. Fold cracker mixture into egg whites. Spread meringue into a greased 9 inch pie plate, building up sides slightly. Bake at 350 degree about 25 minutes. Cool completely. In a medium mixing bowl, combine whipping cream, powdered sugar and vanilla.

Beat on low speed until soft peaks form. Fold in 1 1/2cups of sliced strawberries and reserved chocolate-pecan mixture. Serve immediately or chill for up to 24 hours. Makes 8 servings.

(Blackwood)