3 egg whites, room temperature
1/2 tsp. cream of tartar
1 c. sugar
16 soda crackers, crumbled
1 c. chopped pecans
4 oz. Cool Whip (half container)
3/4 c. pineapple or apricot preserves
Angel flake coconut

To make crust, beat egg whites and cream of tartar until stiff, and gradually add sugar. When stiff, add cracker crumbs and nuts. Bake in pie plate for 25 minutes at 350 degrees or until lightly browned. Remove from oven, cool. When crust is cool; combine Cool Whip and preserves. Spread on top of cooled crust and sprinkle with coconut flakes. Keep refrigerated.