3 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
3/4 c. sugar
1/2 c. chopped pecans
1/2 oz. vanilla extract
1 (4 oz.) pkg. sweet baking chocolate
3 tbsp. water + 1 tbsp. brandy
2 c. whipping cream, divided
Grated sweet chocolate

Beat egg whites (at room temperature); cream of tartar and salt until foamy. Gradually add sugar, beating until stiff peaks form. Fold in chopped pecans and vanilla.

Spoon meringue into well greased 9" pie pan. Use spoon to shape into pie shell; swirling sides high. Bake 300 degrees for 1 hour; cool; combine chocolate and water in saucepan; place over low heat, melt, stirring often. Cool. Stir in brandy. Beat 1 cup whipping cream until stiff peaks form. Fold into chocolate mixture; beat remaining whipped cream until stiff peaks form. Spread evenly over top of pie; garnish with grated sweet chocolate.