|Source||Miss Scherr (1971)|
|Prep time||6 hours, 30 minutes|
|Cooking time||35 minutes|
|Total time||7 hours, 5 minutes|
Beat egg whites until frothy. Add sugar gradually and beat until stiff. Fold in vanilla, graham crackers, chopped pecans and salt. Pour into greased 9-inch pie or round cake pan. Bake at 325° for 30 to 35 minutes. Cool thoroughly. Spread with cream and refrigerate 4 to 6 hours.