2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sugar
1/2 tsp. vanilla
1/2 c. pecans, broken in pieces

Beat egg whites with salt and cream of tartar until foamy. Add sugar gradually, beating until very stiff and peaks hold. Fold in nuts and 1/2 teaspoon vanilla. Spread in 8 inch pie pan. Build sides up to 1/2 inch above pan. Bake in a slow oven at 300 degrees. Cool.

PIE FILLING:
1 pkg. Baker's German sweet chocolate
3 tbsp. water
1 c. whipping cream
1 tsp. vanilla

Melt chocolate in water over low heat stirring constantly. Cool until thickened. Add 1 teaspoon vanilla, then fold into whipped cream. Pile into meringue shell. Chill 2 hours. Makes 6-8 servings. The filling may be doubled.