Chocolate Angel Pie Recipe

2 egg whites

1/8 t. salt

1/8 t. cream of tartar

1/2 C. sifted granulated sugar

1/2 C. finely chopped walnuts or pecans

1 1/2 t. vanilla extract, divided use

4 oz. German (semisweet or bittersweet) chocolate

3 T. water

l C. heavy whipping cream

Preheat oven to 300°F. Lightly grease an 8-inch pie pan.

Beat egg whites, salt and cream of tartar until soft peaks are formed. Add sugar gradually and continue beating until mixture is very stiff. Fold in nuts and 1/2 teaspoon of the vanilla. Turn into lightly greased 8-inch pie pan and make a nest-like shell. Build sides up 1/2 inch above edge of pan.

Bake in slow oven 300 degrees for 50-55 minutes. Cool.

Place chocolate and water in saucepan over low heat. Stir until chocolate is melted. Cool until thickened. Then add remaining l teaspoon vanilla.

Meanwhile, whip cream. Fold chocolate mixture into whipped cream. Spoon into meringue shell. Chill about 2 hours before serving.

Makes 6-8 servings.