Preheat oven to 325°F.
Combine and set aside: crackers, nuts, chips and baking powder.
With electric mixer, beat egg whites till frothy. Slowly beat in sugar a bit at a time until all in and egg whites are glossy and almost as stiff as for angel cake.
Fold in cracker mixture, gently but well.
Pour into ungreased 9-inch pie pan.
Bake at 325° for 25-30 minutes.
Cool completely.
• Topping: While pie is baking, combine Dream Whip, cocoa and sugar in mixing bowl; add milk, blend well.
Place bowl in fridge while pie bakes.
Once pie is cool, whip topping to stiff peaks.
Spread on pie leaving 1-inch band around edge (for looks).
Sprinkle with chopped nuts, or shaved chocolate.
Chill overnight.