2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sugar
1/2 tsp. vanilla
1/2 c. finely chopped walnuts or pecans
1 pkg. Baker's German Sweet chocolate
3 tbsp. water
1 tsp. vanilla
1 c. whipping cream

Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition; then continue beating to very stiff peaks. Fold in nuts and vanilla.

Spoon into lightly greased 8-inch pie pan to form nest-like shell. Build sides up to 1/2-inch above edge of pan. Bake in 300 degree oven 50-55 minutes. Cool.

Stir chocolate in the water over low heat until melted. Cool until thickened; add 1 teaspoon vanilla. Whip cream; fold in chocolate mixture. Pile in meringue shell; chill.