2 egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped pecans
1 bar German sweet chocolate
3 tsp. water
1 tsp. vanilla
1 c. heavy cream

Beat egg whites with cream of tartar and salt added until soft peaks are formed. Add sugar gradually and continue to beat until stiff. Fold in 1 teaspoon vanilla and pecans. Place in a lightly greased 9" pie pan, spreading like a pie shell. Bake at 300 degrees for 55 minutes. Cool.

Melt chocolate with water on lowest heat. Cool. Whip cream until stiff and fold in 1 teaspoon vanilla and cooled chocolate mixture. Pour into pie shell and chill. Makes 8 servings.