For the crust, beat together egg whites and baking soda until soft peaks form. Add 1 cup sugar gradually. Fold in soda crackers, pecans and vanilla. Beat until stiff and glossy. Spread in buttered 9- or 10-inch pie plate, building up sides to form shell. Bake at 325° for 30 minutes. Cool.

Filling: Wash, hull and mash 1 pint strawberries. Sprinkle 1/2 cup sugar over berries and let stand 1/2 hour. Drain berries, reserving juice. Heat 1/2 cup reserved strawberry juice and 1/2 pound marshmallows Cook until marshmallows are melted. Chill. Fold 1/2 pint whipped topping into marshmallow mixture. Pile into cooled crust. Chill. Garnish with berries.