1/2 c. butter
1/4 c. brown sugar
1 c. flour
1/2 c. pecans, chopped

Spread in 9x13 pan. Bake 325 degrees 15 minutes. Cool and crumble in pan all but 1/4 cup. (Crushed vanilla wafers may be used instead of baked crust or graham cracker crust.)

FILLING:

1 (10 oz.) pkg. frozen strawberries, partially thawed
1 c. sugar
2 egg whites
1 tsp. lemon juice
Salt

Beat in bowl until holds shape. Fold in 1 cup whipping cream, whipped. Put in crust and sprinkle rest of crumbs on top. Freeze ahead. Can be kept for week.