1/4 lb. vanilla wafers
1/2 c. pecans
1/4 lb. melted butter
1/2 lb. butter
2 c. powdered sugar
6 well beaten egg yolks
6 well beaten egg whites
2 1/2 sq. melted chocolate

Grind wafers, (like bread crumbs). Add pecans and 1/4 pound melted butter. Mix well. Line greased (8 x 8 inch) cake pan on bottom and sides with crumb mixture. Leave about 1/3 of crumb mixture for topping.

Cream 1/2 pound butter and powdered sugar well. Add egg yolks and chocolate. Fold in egg whites. Pour into pan. Top with remaining crumbs. Pat smooth. Place in refrigerator for at least 4 hours. Serves 8. Double recipe for larger (9 x 14 inch) pan.