4 egg whites, room temp.
1/4 tsp. cream of tartar
1/8 tsp. salt
1 c. sugar
1/2 c. finely chopped walnuts

FILLING:

2 (8 oz.) pkgs. German sweet chocolate
6 tbsp. water
2 tsp. vanilla
1 tsp. instant coffee
2 c. heavy cream, whipped

Preheat oven to 275 degrees. Combine egg whites with cream of tartar and salt. Beat until foamy. Add sugar gradually while beating until meringue makes very stiff glossy peaks. Fold in vanilla and nuts.

Spread over bottom and sides of a well greased 9 inch pie plate. Bake 50 minutes. Turn off oven and let cool without removing.