tsp. cream of tartar
c. pecans (finely chopped)
In a mixing bowl, beat together egg whites, vanilla, salt and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form and sugar is dissolved. Fold in chopped pecans. Spread mixture onto bottom and sides of a well-buttered 9-inch pie plate, building up the sides with a spoon to form a shell. Bake @ 275 F for 1 hour. Turn off heat and let dry in oven with door closed for 1 hour more. Cool thoroughly on a wire rack.