Preheat your oven to 350°F (175°C) and gather your equipment.

In a mixing bowl, beat the 3 egg whites until foamy, then gradually add 1 cup granulated sugar until soft peaks form. Stir in 1 teaspoon vanilla extract.

Using a food processor, crush 1 cup cracker crumbs and fold into the meringue mixture with 1 cup chopped pecans.

Pour the meringue mixture into the prepared pie pan, creating a slight peak in the center and smoothing the top.

Bake for 30 minutes until golden, then cool completely on a wire rack.

In a separate bowl, whip 1 cup heavy cream with 2 tablespoons sugar, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract until thick.

Once the crust is cool, fill with the whipped cream and garnish with ½ cup pecans.

Top with additional whipped cream if desired, slice, and serve chilled or at room temperature.