3 large egg whites (room temperature)
1 1/2 c. sugar
3/4 tsp. cream of tartar
1/2 c. saltine crackers, crushed fine
1/2 c. flaked coconut
1/2 c. chopped pecans
2 c. heavy whipping cream
1 tbsp. unflavored gelatin
4 c. sliced fresh strawberries
1/2 tsp. almond flavoring

Preheat oven to 250°F. Lightly grease and flour a 9-inch pie pan. In a large bowl, beat egg whites until soft peaks form. Gradually add 1 cup sugar and cream of tartar. Continue beating until whites form very stiff peaks. Gently fold in cracker crumbs, coconut and pecans. Spread mixture onto the bottom and up the sides of pie pan.

Bake for at least 1 hour, until it looks very dry and surface starts to crack. It will be very light brown; will not brown like a meringue baked at a higher temperature. Cool completely and then refrigerate.

In a large bowl, beat cream, gelatin, remaining sugar and extract until stiff peaks form. Gently fold in strawberries. Put mixture over the meringue crust and refrigerate at least 3 hours.