1 1/2 c. pecans
5 lg. egg whites, room temp.
1 1/2 c. granulated sugar
1 1/2 tsp. vanilla extract
1 1/2 c. crumbled Ritz crackers
1 c. heavy or whipping cream
2 tbsp. confectioners' sugar
Chocolate shavings, for garnish

Preheat oven to 350 degrees. Spread pecans in baking pan and bake 8 to 10 minutes, until fragrant and toasted. Cool completely and chop coarsely.

Line bottom and sides of 9" springform pan with large sheet of parchment paper or foil, creasing paper to line sides of pan. Beat egg whites in large mixer bowl at medium speed to soft peaks. Beat in sugar 1 tablespoons at a time. At high speed, beat until very stiff and glossy. Beat in vanilla. Gently fold in pecans and cracker crumbs. Spoon into prepared pan and bake 30 minutes. Cover top of pan loosely with foil and bake 15 minutes more. Cool in pan on wire rack. (Can be made ahead. Cover and store at room temperature up to 2 days.)

To serve, remove sides of pan and invert pie onto a plate. Peel off paper; invert again onto serving plate. Beat cream with confectioners' sugar to stiff peaks and spread over pie. Garnish with chocolate shavings. Serves 12.