4 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
1 c. sugar
1 tsp. vanilla
3/4 c. finely chopped pecans
1 (4 oz.) bar Bakers German sweet chocolate
3 tbsp. water
1 tsp. vanilla
1 c. whipping cream

MERINGUE SHELL: Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time and beat well after each addition, continue beating until stiff peaks. Fold in vanilla and nuts. Spoon in lightly greased pie dish. Bake slow, 300 degrees, for 50 minutes. Cool.

CHOCOLATE CREAM MIXTURE: Stir chocolate in water over low heat. Cool until thickened. Add 1 teaspoon vanilla. Whip cream, fold in chocolate mixture. Pile into meringue shell. Chill 2 hours before serving.