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Preheat oven to 350

Crust

1 c flour
1/4 c brown sugar (firmly packed)
1 c chopped pecans
1/2 c melted butter
1/4 tsp cinnamon
1/8 tsp nutmeg
Pinch of salt

Filling

2 c fresh strawberries or one large package frozen strawberries, sliced in half
1/4 c brown sugar
1/2 c sugar
2 tsps lemon juice
2 egg whites
8 ounces heavy cream
1/8 tsp ginger
1 tsp vanilla

Mix the crust ingredients and bake in a 9x13 pan for 20 minutes.

Combine brown sugar and sliced strawberries and let sit at room temperature for 1/2 hour.

Beat the egg whites, lemon juice and sugar until light and fluffy, set aside.

Whip the cream until light and fluffy and add vanilla and ginger. Stir in the strawberry/sugar mixture and then fold in meringue mixture.

Spread the strawberry filling over the crust, cover and freeze overnight (or at least 6 hours).