2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar

Combine in mixing bowl. Beat until foamy. Add 1/2 cup sugar, 2 tablespoons at a time, beating after each until sugar is blended. Continue beating until mixture stands in very stiff peaks. Fold in 1/2 cup finely chopped walnuts or pecans (optional) and 1/2 teaspoon vanilla. Spoon into lightly greased 8 inch pie pan; make a next-like shell, building sides up 1/2 inch above edge of pan. Bake at 300 degrees for 50-55 minutes. Cool to room temperature. Meringue Shell or entire pie may be made the day before using.

CHOCOLATE ANGEL FILLING:

1 (1/4 lb.) pkg. Baker's German sweet chocolate
3 tbsp. water

Place in saucepan over low heat. Stir until chocolate is melted. Cool until thickened. Add 1 teaspoon vanilla. Whip 1 cup whipping cream. Fold chocolate mixture into whipped cream. Pile into meringue shell. Chill 2 hours before serving. Makes 6-8 servings.