Special thanks to: KG, McKinney, TX Servings: 1 Directions: Crust: 3 cups flour 3/4 cup brown sugar 1 1/2 cups chopped Surratt Farms pecans 1 1/2 cups melted butter or margarine Mix and spread on a cookie sheet. Bake for 20 minutes at 350 degrees. Cool. Crumble the mixture. Spread 2/3 the crumbled mixture in a 9x13 baking dish. Reserve the remaining crumbs for the topping. Filling: 2 egg whites 1 cup sugar 2 tablespoons lemon juice 1 16 oz. box frozen strawberries (thawed) 1/2 pint whipping cream (whipped) Beat egg whites until foamy. Add sugar, lemon juice, and strawberries and beat at high speed for 15 minutes. Fold in whipping cream. Pour over crumb mixture and top with reserved crumbs. Freeze 24 hours before serving. Special Notes: Very delicious and easy to make.