3 lg. egg whites
Salt
1/4 tsp. cream of tartar
2/3 c. granulated sugar
Vanilla
1/3 c. finely chopped walnuts or pecans (opt.)
1 (6 oz.) pkg. semi sweet chocolate pieces
1 c. miniature marshmallows
2/3 c. evaporated milk
1 c. whipping cream

CRUST: Beat egg whites, pinch of salt and cream of tartar together until soft peaks form. Gradually beat in sugar until very stiff meringue is formed. Beat in 1/2 teaspoon vanilla.

Grease bottom and sides of 9" glass pie plate. Spread meringue over bottom and sides, building up sides as high as possible. Sprinkle nuts over bottom. Bake at 275 degrees for 1 hour. (If after 10 minutes sides start to sag, gently push them back into plate.) Turn off oven and allow shell to cool in oven 1/2 hour. Remove from oven and cool completely.

FILLING: In medium saucepan, heat chocolate pieces, marshmallows and milk, stirring occasionally, until melted. Chill. Beat cream until thick. Fold in chocolate mixture. Pour into shell and chill well. May garnish with chopped coconut or chocolate shavings.