2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sifted sugar
1/2 c. finely chopped pecans
1/2 tsp. vanilla
1 pkg. German sweet chocolate
3 tbsp. water
1 tsp. vanilla
1 c. whipping cream, whipped

Beat egg whites with salt and cream of tartar until foamy. Add sugar slowly, beating until very stiff peaks are formed. Fold in nuts and 1/2 teaspoon of vanilla. Spread in a greased 8 inch pie pan and build up sides 1/2 inch above the pan. Cook in 300 degree oven for 50 to 55 minutes. Cool this meringue shell. Now melt chocolate and water over low heat (or in double boiler), stirring constantly. Cool until thick. Add 1 teaspoon vanilla and then fold in the whipped cream. Pile the chocolate mixture in the meringue shell and chill for 2 hours. It is delightful to eat.