Angel Pie

Directions

1. 1
   Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition, then continue beating to very stiff peaks.
2. 2
   Fold in vanilla and nuts.
3. 3
   Spoon into lightly greased 8-inch pie plate to form nestlike shell.
4. 4
   Build sides up 1/2-inch above edge of pan. Bake in slow oven (300°) for 50 to 55 minutes.
5. 5
   Cool.
6. 6
   Stir chocolate in the water over low heat until melted.
7. 7
   Cool until thickened.
8. 8
   Add 1 teaspoon vanilla.
9. 9
   Whip cream; fold into chocolate mixture.
10. 10
    Pile into shell.
11. 11
    Chill 2 hours.