Chocolate Angel Pie

• 2 egg whites
• 1/8 tsp. salt
• 1/8 tsp. cream of tartar
• 1/2 c. sugar
• 1/2 c. finely chopped nuts
• 1/2 tsp. vanilla
• 1 (1/4 lb.) pkg. sweet cooking chocolate
• 1 tsp. vanilla
• 1 c. whipping cream

1. Combine egg whites, salt and cream of tartar in mixing bowl. Beat until foamy throughout.
2. Add sugar, 2 tablespoons at a time, beating after each addition, until sugar is blended. Continue beating until mixture will stand in very stiff peaks. Fold in nuts and 1/2 teaspoon vanilla.
3. Spoon mixture into lightly greased pie pan and make a nest-like shell, building up sides 1/2-inch above edge of pan. Bake in slow oven at 300u0b0 for 50 to 55 minutes. Cool. Place chocolate and water in saucepan over low heat. Stir until chocolate is melted. Cool until thickened.
4. Add 1 teaspoon vanilla. Whip the cream. Fold chocolate mixture into whipped cream.
5. Pile into meringue shell. Chill about 2 hours before serving.

egg whites, salt, cream of tartar, sugar, nuts, vanilla, sweet cooking chocolate, vanilla, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739476 (may not work)