2 egg whites (save yellow)
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sugar
1/2 c. chopped pecans
1 tsp. vanilla

Beat egg whites, salt and cream of tartar until foamy. Add sugar gradually. Beat until stiff. Fold in pecans and vanilla. Pour in greased 9 inch pie plate. Spread up sides of plate. Bake for 1 hour at 300 degrees and cool.

FILLING:

1 stick of butter, softened
3/4 c. sugar
2 sq. unsweetened chocolate (melted)
1 1/2 tsp. vanilla
2 egg yolks
2 whole eggs
1 c. heavy cream, whipped

Cream butter and sugar. Blend in chocolate and vanilla. Add yolks and whole eggs one at a time for 5 minutes each. Do not underbeat. Pour into crust. Add cream, top with chocolate shavings. (I double the recipe and make two at a time.)

Refrigerate at least 8 hours. Can be made day before but do not add cream until ready to serve.