Ingredients:
4 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
16 saltine crackers (crushed)
3/4 cup chopped pecans
1 teaspoon vanilla
1/2 pint whipping cream
1 cup canned, crushed pineapple (very well drained)
Preheat oven to 325 degrees. Grease a deep dish pie pan with butter.
Beat egg whites and cream of tartar until thick and foamy. Gradually add 1 cup of sugar and beat until stiff peaks form. Fold in saltine crackers, pecans, and vanilla.
Pour into pie pan and spread evenly and up the sides. Bake about 30 minutes until golden brown. Cool completely.
Whip cream until thick consistency and gently fold in crushed pineapple). Spread evenly over meringue crust and refrigerate for 3-6 hours before serving.
