| 1 | Beat egg whites until foamy. |
| 2 | Add 1 cup sugar a little at a time, beating after each addition. |
| 3 | Add 1 teaspoon vanilla. |
| 4 | Continue beating until mixture holds soft peaks. |
| 5 | Mix cracker cumbs and 1 cup pecans. |
| 6 | Fold into meringue mixture a little at a time. |
| 7 | Spoon mixture into an 8" pie plate tp form a shell. |
| 8 | Pull up mixture into peaks around edge of plate with mack of spoon. |
| 9 | Spread evenly. |
| 10 | Bake in a moderate oven, 350°F, for 30 minutes. |
| 11 | Cool thoroughly on a wire cake rack. |
| 12 | Mix cream, 2 tablespoons sugar, 1 teaspoon vanilla and almond flavoring. |
| 13 | Whip until thick and shiny. |
| 14 | Spoon into cold pie shell. |
| 15 | Sprinkle remaining ?cup chopped pecans round edge of cream. |
| 16 | Using a sharp knife, cut like a pie. |
| 17 | Makes 6 - 8 servings |
