1 1/4 c. graham cracker crumbs
6 oz. (1 1/3 bars) German sweet chocolate
2/3 c. chopped toasted pecans
1 c. sugar
1 tsp. baking powder
Dash of salt
5 egg whites
2 tsp. vanilla
1/2 tsp. water
2 tsp. instant coffee
1 c. heavy cream
1/4 c. confectioners' sugar

Crush crackers to make crumbs. Grate chocolate and reserve 2 tablespoons for topping. Chop toasted nuts. Butter a 10-inch pie pan thoroughly. Heat oven to 350 degrees. Mix 1 cup sugar thoroughly. Heat oven to 350 degrees. Mix 1 cup sugar thoroughly with baking powder. Add salt to egg whites in large mixer bowl. Beat with electric mixer until very soft peaks start to form.

Start adding sugar gradually while beating constantly. Continue beating a minute or two after all sugar is added. Add cracker crumbs, grated chocolate, nuts and teaspoon vanilla to egg whites and carefully fold in. Spoon into pie pan.

Bake in 350 degree oven for 30 to 35 minutes or until browned. Cool thoroughly. Add water and teaspoon vanilla to coffee and stir to dissolve. Blend into heavy cream with sugar. Chill several hours. About 1 hour before serving, whip cream until stiff. Spread over center of pie. Sprinkle reserved chocolate over cream. Chill until ready to serve.