Instructions: Preheat oven to 325-degrees. Spray a 9-inch pie plate with nonstick cooking spray. In a large bowl, with an electric mixer at medium-high speed, beat the egg white until soft peaks form, 3-4 minutes. With the mixer at medium-high speed, gradually add the sugar and beat until stiff peaks form, 2-3 minutes.

Using a spatula, gently fold in the cracker crumbs, nuts and vanilla until blended. Scrape the mixture into the pie plate. Bake until a toothpick inserted in the center comes out clean, 25 minutes. Cool completely on a rack.

Spread the yogurt over the pie; freeze, covered, until the yogurt is firm 2-3 hours.

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