Pastry for pecan crust pie
3 egg whites
1/2 tsp. vinegar
1/4 tsp. ground cinnamon
1/2 c. sugar
1 (6 oz.) pkg. semi-sweet chocolate pieces
3 egg yolks
1/4 c. water
1 1/2 c. whipping cream
1/4 c. sugar
Chocolate curls

Prepare pastry for pecan crust pie (see below). On a lightly floured surface roll pastry from center to edge, forming a circle about 12 inches in diameter. Line a 9 inch pie plate with pastry. Trim to 1/2 inch beyond edge. Flute edge high. Prick bottom and sides with the tines of a fork. Bake in a 450 degree oven for 10 to 12 minutes or until golden. Cool on a wire rack.

For the meringue, layer in a small mixer bowl, combine egg whites, vinegar and cinnamon. Beat with electric mixer until soft peaks from (tips curl over). Gradually add the 1/2 cup sugar, beating until stiff peaks form (tips stand up straight). Spread meringue over the bottom and up the sides of the baked pastry shell. (If desired, use decorating bag with tip and pipe about 1/4 of the meringue around top edge of meringue, spread in pastry shell). Bake in a 325 degree oven for 15 minutes. Remove from oven and cool on wire rack.

Meanwhile, for the chocolate filling, melt semi-sweet chocolate in saucepan over low heat; cool to room temperature. In a bowl, beat together egg yolks and water until combined. Gradually stir in melted chocolate. Lightly spread 1/4 cup of the chocolate mixture over the meringue. Chill 1 hour.

Beat whipping cream and 1/4 cup sugar until soft peaks form. Fold half of the whipped cream into the remaining chocolate mixture. Carefully spread over chilled pie. Spread remaining cream in a 6 inch circle in center atop chocolate mixture. Chill for 4 to 24 hours. Top with chocolate curls. Makes 8 servings.

PASTRY FOR PECAN CRUST:

1 1/4 c. flour
1/2 tsp. salt
1/3 c. shortening
3 tbsp. pecans, finely chopped
3 to 4 tbsp. cold water

Stir together flour and salt. Cut in shortening until pieces are the size of small peas. Stir in pecans. Sprinkle water over the mixture one tablespoon at a time over mixture; toss gently with fork until mixture is moistened. Form dough into a ball.

Preparation Time: 1 hour. Cooking Time: 25 to 27 minutes. Chilling Time: at least 5 hours.