Meringue crust as above

FILLING:

2/3 c. semi-sweet chocolate morsels
3 tbsp. hot water
1/2 pt. whipping cream

Melt chocolate morsels and hot water in a double boiler. When slightly cool, fold in whipping cream which has been whipped with 2 scant tablespoons sugar and 1/2 teaspoon vanilla. Put in meringue crust. Refrigerate for 12 to 24 hours.