Martha Washington Pie

This recipe by Dorothy Fann, Clayton, was prize-winner in the N.C. Strawberry Association recipe contest.

4 egg whites
1/4 teaspoon cream of tartar
1 cup plus 1 tablespoon sugar, divided
1 cup finely chopped pecans
1/2 cup crushed saltines (about 12 crackers)
1 teaspoon vanilla extract
6 cups sliced fresh strawberries
2/3 cup reduced fat whipped topping

In a large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in 1 cup of sugar, 2 tablespoons at a time on high until stiff and glossy peaks form and sugar is dissolved. Fold in nuts, crackers, and vanilla. Drop by rounded 1/3 cupfuls onto parchment-lined baking sheets. Shape into 3 1/2-inch rounds with back of a spoon.

Bake at 300 degrees for 25-30 minutes or until set. Turn oven off, and leave in oven with door closed for 2 hours. Toss strawberries with the remaining sugar, then spoon 2/3 cup onto each shell. Dollop each shell with whipped topping.

Yield: 9 servings