Meringue pie shell
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sugar
1/2 c. chopped nuts
1/2 tsp. vanilla

Beat egg whites, salt, cream of tartar until foamy. Add sugar two at a time, beating well till stand in peak. Fold in nuts and 1/2 teaspoon vanilla. Spread mixture over bottom and sides of 8 inch lightly greased pie pan. Bake at 300 degrees for 50 to 55 minutes. Cool.

PIE FILLING:

4 oz. German sweet chocolate pkg.
3 tbsp. water
1 tsp. vanilla
1 c. whipping cream

Mix chocolate and water in saucepan over low heat. Stir until melted. Cool; add 1 teaspoon vanilla and fold in whipping cream. Pile into cooled baked meringue shell. Chill 2 hours. P.S. Leave crust in oven for 30 minutes after baking.