- Beat egg whites and salt until they stand in soft peaks. Add sugar gradually, beating until stiff peaks form. Fold in cookie crumbs, vanilla and nuts. Spoon mixture into a 9” pie pan and spread out evenly.
- Bake at 325° F for 35 minutes. Let pie cool completely. Spread creme chanitilly over top of pie. Chill thoroughly, at least 3 or 4 hours.