Butter Pecan Ice Cream Pie

Preheat oven to 275°. Beat egg whites to stiff peaks, gradually adding sugars. Fold in crackers, baking powder, vanilla and pecans. Spread on sides and bottom of a 10-inch pie pan. Bake 40 minutes. Meringue will crack when removed from oven. When completely cooled, fill with softened ice cream. Top with whipped cream; freeze. Remove from freezer 5 minutes before serving.
Serves 10.

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