Angel Pie

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

1. Combine egg whites, salt and cream of tartar.
2. Beat until foamy.
3. Add sugar gradually, beating after each addition. Continue beating until mixture stands in stiff peaks.
4. Fold in nuts and 1/2 teaspoon vanilla.
5. Spoon mixture into lightly greased 8-inch pie pan.
6. Spread into form of pie shell, building sides 1/2 inch above edge.
7. Bake at 350u0b0 for 50 to 55 minutes.
8. Cool.
9. Place chocolate and water in saucepan over low heat.
10. Stir until melted. Cool until thickened.
11. Add teaspoon of vanilla.
12. Fold in whipped cream.
13. Put into pie shell and chill 2 hours before serving.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=370516 (may not work)