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

Melt the chocolate in a double boiler over hot water. Add milk, vanilla and salt. Stir until smooth; cool. Whip 1 cup cream until stiff and fold into cooled chocolate. Spread in shell, refrigerate 4 hours. No more than 1 1/2 hours before serving whip remaining cream with confectioners' sugar, with 1/4 teaspoon orange extract added to cream, if desired. Spread over pie, decorate with chocolate curls.