|Sugar||3⁄4 Cup (12 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Plain unsalted cracker||18 , crushed|
|Vanilla extract||1 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Pineapple topping||1⁄4 Cup (4 tbs) (For Ice Cream)|
Beat egg whites with salt until almost stiff.
Gradually add sugar and beat until stiff.
Fold in nuts, cracker crumbs, and vanilla.
Mix well and pour into well-buttered 9-inch pie pan.
Bake in preheated slow oven (325°F.) for about 35 minutes.
Whip cream until stiff and fold in pineapple topping.
Spread on pie and chill.