3 egg whites
1/4 tsp. cream of tartar
Dash of salt
3/4 c. sugar
2 pkg. semi-sweet chocolate pieces
1 tsp. instant coffee
1/4 c. boiling water
1 c. heavy cream, whipped
1 tsp. vanilla

Heat oven to 275 degrees. Beat egg whites until stiff. Add cream of tartar, salt, and sugar, beating until stiff and satiny. Spread about 2/3 of meringue over sides and bottom of well greased 8 inch pie pan. Drop remaining meringue in tiny mounds along rim of plates, pulling each mound up into a point. Bake 1 hour or until shell is light brown and crisp. Cool on wire rack, away from drafts.

In double boiler, over hot boiling water, melt chocolate pieces. Combine instant coffee and boiling water. Stir into melted chocolate. Cool 5 minutes, stirring now and then. Fold into whipped cream with vanilla. Pour into meringue shell. Refrigerate overnight.