1/3 cup finely crushed saltines (about 10 crackers), divided
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup sugar
1/2 cup chopped pecans, toasted
4 ounces German sweet chocolate, chopped
2 tablespoons butter
4 cups halved fresh strawberries
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sprinkle 2 tablespoons cracker crumbs into a greased 9-in. pie plate; set aside.
Add vanilla, cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in pecans and remaining cracker crumbs.
Spread evenly onto the bottom and up the sides of prepared pan. Bake at 300° for 45 minutes. Turn oven off and do not open door; let cool in the oven overnight.
In a small heavy saucepan or microwave, melt chocolate and butter; stir until smooth. Drizzle over crust. Let stand for 15 minutes or until set. Top with strawberries.
In a chilled small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spoon over berries. Refrigerate leftovers.