Grandma’S Chocolate Angel Pie

• FOR THE CRUST:
• 4 Egg Whites
• 1/4 teaspoons Salt
• 1/4 teaspoons Cream Of Tartar
• 1 cup Sifted Sugar
• 1 cup Finely Chopped Pecans
• 1 teaspoon Vanilla
• _____
• FOR THE FILLING:
• 1 package German Sweet Chocolate
• 3 Tablespoons Water
• 1 teaspoon Vanilla
• 1 cup Whipping Cream

1. Preheat oven to 300 degrees.
2. Beat egg whites with salt and cream of tartar until foamy. Add sugar gradually. Beat until very stiff peaks are formed. Fold in nuts and 1 tsp vanilla.
3. Spread in a buttered 8" pie pan and build up sides 1/2" above rim of pan. The crust filling will look high but it shrinks down as it bakes.
4. Bake at 300 degrees 50 to 55 minutes until golden. Set aside to cool.
5. For the FILLING, melt chocolate and water in double boiler. Cook until thick. Add 1 tsp vanilla. Beat whipping cream in chilled bowl and fold in chocolate. Pile into shell and chill for two hours.
6. Decorate with chocolate curls if you want to get fancy.

egg whites, ubc, ubc, sugar, pecans, vanilla, filling, sweet chocolate, water, vanilla, whipping cream

Taken from tastykitchen.com/recipes/desserts/grandmae28099s-chocolate-angel-pie/ (may not work)