Chocolate Angel Pie

Directions

1. 1
   Beat egg whites, salt and cream of tartar until soft peaks are formed.
2. 2
   Add sugar gradually and continue beating until mixture is very stiff.
3. 3
   Fold in nuts and 1/4 teaspoon vanilla.
4. 4
   Turn into lightly greased 8-inch pie pan and make a nest-like shell, building sides up 1/2 inch above edge of pan.
5. 5
   Bake in slow oven of 300° for 50 to 55 minutes.
6. 6
   Place chocolate and water in saucepan over low heat.
7. 7
   Stir until chocolate is melted.
8. 8
   Cool until thickened.
9. 9
   Then add 1 teaspoon vanilla.
10. 10
    In a separate bowl, whip cream.
11. 11
    Fold chocolate mixture into whipped cream.
12. 12
    Spoon into meringue shell. Chill about 2 hours before serving.
13. 13
    Yield:
14. 14
    6 to 8 servings.