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CHOCOLATE ANGEL PIE IN MERINGUE SHELL 
3 egg whites
1/8 tsp. cream of tartar
Pinch of salt
3/4 c. sifted sugar
3/4 c. finely chopped walnuts or pecans
1 tsp. vanilla

Beat egg whites with a rotary beater until foamy. Add 1/8 teaspoon cream of tartar and pinch of salt and beat until soft peaks form. Add gradually, sifted sugar and beat until very stiff. Fold in nuts and vanilla. Put into a buttered 9-inch pie plate and make a nestlike shell, building up the sides 1/2-inch above the edge of the plate. Bake in a slow oven (300 degrees) for 50-55 minutes and cool the meringue.

PIE:

4 oz. sweet chocolate
3 tbsp. strong black coffee
1 tsp. vanilla
1 c. heavy cream, whipped

Put 4 ounces sweet chocolate and coffee in saucepan over low heat. Stir until the chocolate is melted and smooth. Cool and stir in vanilla. Whip cream and fold in the melted chocolate. Pour into meringue shell. Chill pie 2 hours.
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