Pre-heat oven to 325-F degrees and 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 and sides. 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 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. Refrigerate to store. Slice to serve.

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