CRACKER PECAN CRUST:

3 egg whites, room temperature
1/4 tsp. cream of tartar
Pinch of salt
1 c. sugar
30 (2 inch) saltine crackers, ground to fine crumbs
1 c. chopped pecans

CHOCOLATE FILLING:

1/2 c. (1 stick) butter
2 oz. unsweetened chocolate
2 eggs
1 c. sugar
1/4 c. all purpose flour
2 tsp. vanilla

For crust: Preheat oven to 350 degrees F. Butter 10 inch ovenproof glass deep dish pie plate. Using electric mixer, beat whites with cream of tartar and salt in large bowl to soft peaks. Gradually add sugar and beat until stiff but not dry. Fold in cracker crumbs and pecans. Spoon into prepared pie plate, spreading up sides. Bake until lightly browned, about 12 minutes. Cool to room temperature. Press down gently against bottom and sides to form a well. Retain oven temperature at 350 degrees F.

For filling: Melt butter and chocolate in double boiler over gently simmering water. Stir until smooth. Cool slightly; do not allow chocolate mixture to set.

Beat eggs and sugar in medium bowl using electric mixer until slowly dissolving ribbon forms when beaters are lifted. Add flour and beat until smooth. Add chocolate mixture and vanilla and beat 1 minute. Pour into crust. Bake until set, about 35 minutes. Cool to room temperature. Serve Double Musky Pie with vanilla ice cream if desired.