2 c. Ritz cracker crumbs
4 egg whites
1 can apricot pie filling
1 sm. container Cool Whip or whipped cream
1 stick butter
8 tbsp. sugar
1/2 c. pecans

Mix butter and crumbs, pat into a 9x13 inch buttered pan. Whip egg whites and sugar as you would for meringue. Spread on top of crust. Bake at 300 degrees for 1 hour. Cool completely.

Spread pie filling over meringue and top with Cool Whip or whipped cream. Sprinkle with chopped pecans and refrigerate. You can use other fruit pie fillings.