Preheat the oven to 350 and lightly grease a large pie plate.  Using your electric mixer, beat the egg whites until they form soft peaks.  Add the sugar and vanilla and beat until the mixture is stiff and glossy, then use a spatula to fold in the pecans and Ritz cracker crumbs.  Spread the mixer as evenly as possible in the pie plate and bake for 30 minutes.  Once it’s done, I lightly crack the entire middle with a spoon so that it forms more of a ‘crust shape’ instead of just a solid layer.  Allow the crust to cool completely before adding the filling.

Whip the cream until it’s stiff, adding in the icing sugar near the end of the beating.  Fold in the sliced strawberries and mound into your cooled pie shell.  Top with whole berries as you wish and chill before serving.