Chocolate Angel Pie

Directions

1. 1
   Heat oven to 275°.
2. 2
   Generously butter an 8-inch pie pan.
3. 3
   In small mixer bowl, beat egg whites and cream of tartar until foamy. Beat in sugar, 1 teaspoon at a time, and continue beating until stiff and glossy, about 10 minutes.
4. 4
   Do not underbeat.
5. 5
   Pile into a pie pan, pressing meringue up against the side.
6. 6
   Bake 1 hour. Turn off the oven; leave meringue in oven with door closed 1 hour. Remove from oven and cool.
7. 7
   Melt chocolate in hot water over low heat, stirring constantly.
8. 8
   Cool to room temperature.
9. 9
   Stir in vanilla.
10. 10
    In a chilled bowl, beat whipping cream until stiff, then fold in the chocolate mixture.
11. 11
    Pile into the meringue shell and chill at least 12 hours.
12. 12
    Garnish with whipped cream, chopped nuts or chocolate curls.