1 pkg. (4 oz.) Baker's German sweet chocolate
3 tbsp. water
1 tsp. vanilla
1 c. whipping cream
1 baked 8 or 9 inch pecan meringue shell

Melt chocolate in water in saucepan over very low heat, stirring constantly. Cool until thickened. Then add vanilla. Whip cream and fold into chocolate mixture. Place in meringue shell. Freeze. Remove from freezer 10 to 15 minutes before serving.