Preheat oven to 350* & grease a 9-inch pie plate.

In glass or metal mixing bowl, beat egg whites on low until foamy. Turn mixture to medium and slowly add sugar while beating. When all sugar is incorporated, turn mixer to high and beat to stiff peaks.

Crush crackers into little bits but not all the way to crumbs.

Stir vanilla, cracker bits and pecans into meringue until just combined.

Spread in prepared pie plate and bake 25-30 minutes. The top of the meringue should be lightly golden and look fully set.

Cool completely before topping with Cool Whip or prepared whipped cream. Best if chilled at least 2 hours in refrigerator. If you’re like me, I couldn’t wait, it was delicious warm with Cool Whip. I’m thinking it’d be super yummy with some ice cream.