CRUST:

Beat 2 egg whites with 1/4 teaspoon salt and 1/4 teaspoon cream of tartar until stiff. Add 1/2 cup sugar, 1 tablespoon at a time, beating after each tablespoon. Add 1 teaspoon vanilla. Fold in 1/2 cup finely ground pecans. Spread into slightly greased pie pan and bake at 275 degrees for 1 hour. Cool completely.

NOTE: Meringues tend to not do as well if baked on a rainy day.

FILLING:

Melt 1 cup real butter with 3 squares unsweetened chocolate. Cool completely. In mixing bowl, beat 1 cup sugar and chocolate mixture until fluffy. Add 2 egg yolks and beat. Then add 2 whole eggs and beat. Add 1 1/2 teaspoons vanilla, beat and pour into cooled meringue crust. Refrigerate.

TOPPING:

Whip 1 pint whipping cream and spread on top of cooled pie. Sprinkle with chopped nuts.