Angel Pecan Pie

by Jeanne
(Fulton, KY)

3 egg whites
1/4 tsp. cream of tartar
1 c. sugar
16 graham crackers or enough to equal 1 c. crushed
1 tsp.vanilla
1 c. chopped pecans
Beat egg whites until foamy and add cream of tartar. Beat until stiff and holds peak. Gradually add sugar. Add vanilla and chopped pecans. Fold in cracker crumbs. Pour into slightly buttered pan. Bake at 325 for 35 minutes. Cool and cover with whipped cream topping.

Topping:
1 c. whipping cream
3 Tbsp. sugar
1/2 tsp. vanilla
Whip cream until thick. Add sugar and vanilla. Continue whipping until thick and holds peak. Spread on top of pie and sprinkle with coconut.