1 tbsp. unflavored gelatin
1/2 c. granulated sugar
1/2 tsp. salt
1 c. milk
3 egg yolks, slightly beaten
1 tsp. almond extract
3 egg whites
1/3 c. granulated sugar
1 1/2 c. strawberries, sliced
1 (9 inch) baked pecan pie shell
1/2 c. heavy cream, whipped

Combine gelatin, sugar and salt in double boiler top. Beat egg yolks; stir in milk and gelatin mixture. Cook and stir over hot water until gelatin is dissolved and mixture is thickened. Stir in almond extract. Chill until partially set, stirring occasionally. Beat egg whites until fairly stiff; gradually add sugar, beating until stiff. Fold in the gelatin mixture then the strawberries. Pour into cooled pie shell until firm. Top with whipped cream and decorate with whole strawberries.

PIE SHELL:

1 c. vanilla wafer crumbs
1/2 c. ground pecans
1/4 c. butter, softened

Mix vanilla wafer crumbs, ground pecans and butter until crumbly. Press firmly against sides and bottoms of pie pan. Bake at 375 degrees for 8 minutes. Cool.