Cracker Crumb Pie

Beat egg whites until stiff; add 1 cup sugar, cream of tartar and vanilla and beat until smooth.

Fold in pecans and cracker crumbs.

Put into well-greased pie pan.

Bake 35 minutes at 300°. When cool, beat 1 cup of whipping cream, adding 1/2 cup of sugar. Remove from mixer and stir in 2 or 3 tablespoons of crushed pineapple.

Spread this whipped cream mixture over cooled crust and sprinkle with coconut.

This must be refrigerated and is actually better made the day before you plan to eat it.