To Make the Crust:
Preheat your oven to 350°F (175°C). Lightly spray a 9-inch pie pan with nonstick cooking spray.
In a large mixing bowl, beat the egg whites until they become foamy.
Gradually add the sugar, a little at a time, mixing well between each addition. Add the vanilla extract and continue beating until soft peaks form.
Using a food processor, crush the round crackers into fine crumbs.
Gently fold the cracker crumbs and 1 cup of chopped pecans into the meringue mixture until just combined.
Pour the meringue mixture into the prepared pie pan. Use the back of a spoon to spread the mixture evenly, pulling it up along the sides of the pan to create a crust.
Bake the crust in the preheated oven for 30 minutes, or until it is lightly golden and set. Remove from the oven and allow it to cool completely on a wire rack.
To Make the Filling:
In a medium-sized mixing bowl, combine the heavy cream, sugar, vanilla extract, and almond extract.
Using a handheld mixer, whip the cream mixture until thick and stiff peaks form.
Spoon the whipped cream filling into the cooled pie shell, spreading it evenly.
Sprinkle the remaining ½ cup of chopped pecans around the outer edge of the pie, over the whipped cream filling.
To Serve:
Top the pie with additional whipped cream if desired, and serve chilled.
Storage: Store any leftovers in the refrigerator for up to 3 days.