1 (9") baked pie shell

FILLING:

1 sm. pkg. semi-sweet chocolate morsels
1/4 tsp. cinnamon
1/4 c. sugar
2 egg yolks
1/4 c. hot water
1 c. whipping cream

MERINGUE:

2 egg whites
1/2 tsp. vinegar
1/2 c. sugar
1/4 tsp. salt
1/4 tsp. cinnamon

Beat egg whites together with salt and vinegar. Add cinnamon and sugar gradually. Beat until stiff, but not dry. Spread meringue over bottom and sides of pastry shell. Bake in 325 degree oven for 12 to 15 minutes until lightly brown. Cool.

Melt chocolate morsels over hot, not boiling water. Blend 2 egg yolks beaten with hot water into melted chocolate until smooth. Spread 3 tablespoons of the chocolate over cooled meringue. Chill remaining chocolate mixture until it begins to thicken. Whip one cup cream until it begins to get light and gradually add cinnamon and sugar. Whip one cup cream until it begins to get light and gradually add cinnamon and sugar. Whip until thick. Spread half of whip cream over chocolate layer in the pie shell. Fold chilled chocolate mixture into remaining whipped cream. Spread over whipped cream in the pie shell. Chill at least 4 hours before serving. Serves 8.