12 crushed saltines
1 t. baking powder
1 c. chopped walnuts or pecans
Whip 3 egg whites, till stiff, gradually add 1 c. sugar and 1 t. vanilla.
Fold egg mixture into cracker mixture. Pour into greased 9” pie tin. Bake 30 minutes at 350. Let cool 2 hours.
Cover with ½ pt. Whipped cream sweetened with sugar and vanilla. (Can also add strawberries or raspberries to cream.)
Let stand 6 – 8 hours in refrigerator before serving.
Note: This will puff up during cooking and then settle as it cools.