Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate with nonstick baking spray or butter and set aside.

In a clean, grease-free medium mixing bowl, beat the egg whites with an electric mixer on low speed until foamy.

Slowly increase the mixer speed. Continue beating while gradually pouring in the granulated sugar.

Once all the sugar is incorporated, increase the mixer to high speed. Continue beating until stiff, glossy peaks form. Set aside.

Roughly crush the crackers, ensuring you leave chunky pieces rather than fine crumbs.

Gently fold the crushed crackers, chopped pecans, and vanilla extract into the whipped egg whites using a rubber spatula.

Carefully spread the mixture evenly into the prepared pie pan.

Bake for 25-30 minutes, or until the top is lightly golden and set.

Remove from the oven and let the pie cool completely on a wire rack.

Once cooled, spread the thawed whipped topping evenly over the top. Serve immediately or chill in the refrigerator for a few hours to allow it to set up firmly. Enjoy!