3 egg whites
1/2 tsp. cream of tartar
1 cup sugar
18 crackers (rolled fine)
1 cup chopped pecans
1 tsp. vanilla
1 small carton Cool Whip --or--
1/2 pint whipping cream
1/2 cup sugar
Beat egg whites until foamy. Add cream of tartar and beat until stiff. Gradually add sugar.
Fold in cracker crumbs and pecans. Add vanilla. Bake in a 9" greased pie plate at 350 degrees for 25 minutes. Cool while preparing topping.
Beat whipping cream. Add sugar and spread on top of pie. Top with coconut and freeze.
Makes 1 - 9" pie plate, or may be doubled and made in a 9"x13"x2" pan.
This pie is best served straight from the freezer.