4 egg whites
1/8 teaspoon baking powder
1/8 teaspoon cream of tartar
1 1/4 cups white sugar
14 graham crackers, broken into 1/2-inch pieces
1 cup chopped pecans
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans

Heat oven to 300 degrees F (150 degrees C). Lighty grease a 9 inch pie plate.
In a large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form.
Break graham crackers into 1 inch pieces. Fold graham crackers and pecan halves into the whipped egg mixture. Spoon into pie plate.
Bake pie for 30 minuntes, or until wooden pick inserted in center comes out clean. Cool the pie to room temperature on a wire cooling rack.
In chilled small bowl using chilled beaters, beat cream just until it begins to thicken. Add the remaining 1/4 cup sugar and the vanilla to the cream, and continue beating until stiff peaks form. Do not overbeat. Place the flavored whipped cream on top of the cooled pie. Sprinkle pecans on the top, and refrigerate until served.