2 egg whites
1/2 tsp. vinegar
1/4 tsp. salt
1/4 tsp. cinnamon

Beat eggs whites with remaining ingredients until soft mounds. Add 1/2 cup sugar gradually, beating until meringue stands in stiff, glossy peaks. Spread on bottom and sides of baked pie shell. Bake at 325 degrees for 15 to 18 minutes until light browned. Cool.

CHOCOLATE WHIPPED CREAM FILLING:

2 slightly beaten egg yolks
1/4 c. water
1 c. (6 oz.) melt semi-sweet chocolate pieces

Add water and melted chocolate to slightly beaten egg yolks. Spread 3 tablespoons over cooled meringue. Chill remainder.

Combine: 1/4 tsp. cinnamon 1 c. whipping cream

Beat until thick. Spread 1/2 over chocolate pie shell.