1/2 c. sugar
1/8 tsp. cream of tartar
2 egg whites
1/2 c. chopped nuts
3/4 c. semi-sweet chocolate bits
3 tbsp. hot water
1 c. heavy cream, whipped
1 tsp. vanilla

Combine sugar and cream of tartar. Beat egg whites stiff but not dry. Add sugar gradually while continuing to beat until smooth and glossy. Line well-greased 9-inch pie plate with this mixture. Keep center hollowed out to 1/4 inch thickness, do not spread meringue on rim of plate. Sprinkle with nuts.

Bake in slow 275 degree oven about 1 hour or until delicately brown and crisp to touch. Cool thoroughly. Melt chocolate, stir in water, cook until thickened. Cool slightly, add vanilla, fold in whipped cream. Turn into meringue shell. Cool 2-3 hours or until set.