3 egg whites
20 butter crackers, crushed
1 c. brown sugar, packed
1 tsp. baking powder
1/2 c. chopped pecans
1 tsp. vanilla
1 unbaked pie shell

Beat egg whites until stiff but not dry; blend remaining ingredients and fold into beaten egg whites. Pour into pie shell. Bake in slow oven (325 degrees) for 30 minutes or until puffy and brown. Filling will settle as it cools. Serve in thin wedges because it is rich. Serves 10-12.