Strawberry Pie

Preheat oven to 250°. Lightly grease and flour a 9-inch pie pan. In a large bowl, beat egg whites until soft peaks form. Gradually add 1 cup sugar and cream of tartar. Continue beating until whites form very stiff peaks. Gently fold in cracker crumbs, coconut and pecans. Spread mixture onto the bottom and up the sides of pie pan. Bake for at least 1 hour, until it looks very dry and surface starts to crack. It will be very light brown; will not brown like a meringue baked at a higher temperature. Cool completely and then refrigerate.