Beat egg whites until foamy. Add 1 cup sugar a little at a time, beating after each addition. Add 1 teaspoon vanilla. Continue beating until mixture holds soft peaks. Mix cracker cumbs and 1 cup pecans. Fold into meringue mixture a little at a time. Spoon mixture into an 20 cm pie plate tp form a shell. Pull up mixture into peaks around edge of plate with mack of spoon. Spread evenly. Bake in a moderate oven, 180ºC , for 30 minutes. Cool thoroughly on a wire cake rack. Mix cream, 2 tablespoons sugar, 1 teaspoon vanilla and almond flavoring. Whip until thick and shiny. Spoon into cold pie shell. Sprinkle remaining half cup chopped pecans round edge of cream. Using a sharp knife, cut like a pie. Makes 6 8 servings SOURCE: Mama's Favorite Recipes (Frances Turfitt) Shared by Nancy Coleman