3 egg whites
1 c. sugar
12 saltine crackers, crushed
1/2 c. pecans, chopped
1 tsp. vanilla extract
1/2 c. (1 stick) butter
3/4 c. sugar
2 sq. unsweetened chocolate, melted
2 eggs, slightly beaten
2 c. whipped topping
1/2 c. pecans, chopped

Beat the egg whites in a mixing bowl until soft peaks form. Add 1 cup sugar gradually until very stiff peaks form. Fold in cracker crumbs, 1/2 cup pecans and vanilla. Spread in a greased pie plate.

Bake at 325°F for 30 minutes. Cool completely. Cream the butter and 3/4 cup sugar in a large mixing bowl until light and fluffy. Stir in the chocolate. Add the eggs, one at a time, beating at high speed for 5 minutes after each addition. Fold in the whipped topping and 1/2 cup pecans. Pour into cooled crust and chill for 2 hours or freeze until firm.