Heat oven to 325 degrees F. Lightly coat a 9-inch pie tin with cooking spray
and a light dusting of flour.
In a large mixing bowl, beat the egg whites and cream of tartar together until
foamy. Beat in 1 teaspoon of vanilla extract and gradually add 1 cup of sugar until
stiff peaks form.
Gently fold the crushed saltines and chopped pecans into the egg whites. Transfer
the egg mixture to the prepared pie tin and spread the mixture evenly over the bottom
Bake for 35 to 40 minutes, until golden. Let cool and reserve.
Meanwhile, beat together the whipping cream and 1/3 cup of sugar with 1 teaspoon
of vanilla extract in a separate mixing bowl. Continue to blend at a high-speed
setting, until soft peaks begin to form.
Gently fold the raspberries into the cream and spoon the mixture into the cooled
saltine pie crust.