Ingredients
3 large egg whites1/4 teaspoon cream of tartar1 cup sugar1 teaspoon vanilla extract1 cup graham cracker crumbs1 cup chopped pecansTOPPING:1 cup heavy whipping cream3 tablespoons sugar1/2 teaspoon vanilla extractAdditional chopped pecans
Preparation
Place egg whites in a bowl; let stand at room temperature 30 minutes.
Preheat oven to 350°. Add cream of tartar to whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until sugar is dissolved. Continue beating until stiff peaks form. Fold in vanilla, cracker crumbs and pecans.
Spread into a greased 9-in. pie plate. Bake until lightly browned, 25-30 minutes. Cool completely on a wire rack.
For topping, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Spread over meringue; if desired, sprinkle with additional pecans. Refrigerate until serving.
