Combine Ritz Cracker crumbs and melted butter. Set aside 1/2 cup for topping. Spread the rest into the bottom of a 13 x 9 inch pan.
Beat egg whites; gradually add sugar to make a stiff meringue. Spread over Ritz Cracker crumbs and bake at 320 degrees for 20 minutes. Let cool. Note: If meringue is uneven when cool, you can press it down with a spatula.
Spread pie filling over meringue. Top with whipped topping and sprinkle with reserved crumbs on top. Refrigerate until served. This also freezes well.
Note: My favorite pie filling for this recipe is blueberry, but any fruit filling will work for this recipe. Enjoy!