|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Pecans||1⁄2 Cup (8 tbs), finley chopped|
In mixer bowl beat together egg whites, vanilla, salt, and cream of tartar till soft peaks form.
Gradually add sugar and beat to stiff peaks and till sugar is dissolved.
Fold in chopped pecans.
Spread mixture onto bottom and sides of a well-buttered 9-inch pie plate, building up the sides with a spoon to form a shell.
Bake in 275° oven for 1 hour.
Turn off heat and let dry in oven with door closed for 1 hour more.
Cool thoroughly on rack.