Egg White Crust

Directions

1. 1
   Beat egg whites with salt and cream of tartar until foamy. Add sugar gradually, beating until very stiff peaks hold.
2. 2
   Fold in finely chopped pecans and vanilla.
3. 3
   Spread in 8-inch pie tin; build up sides 1/2-inch.
4. 4
   Bake in slow oven (300°) for 50 to 55 minutes.
5. 5
   Cool.
6. 6
   Delicious for frozen strawberry pie or any icebox pies.