1/2 c. butter, softened
3/4 c. sugar
1 square unsweetened chocolate
1 tsp. vanilla
2 eggs
1 c. heavy cream, whipped
1 tbsp. cream de cacao
1 (9 in.) meringue pie shell (see below)

Beat butter until fluffy. Add sugar gradually, and beat until smooth. Melt the chocolate and add with vanilla to the creamed mixture. Beat in. Add the eggs, one at a time, beating 4 minutes each time. Pour this mixture into pie shell and top with whipped cream flavored with creme de cacao.

PIE SHELL:

3 egg whites
Pinch of salt
1/4 tsp. cream of tartar
1/2 tsp. vanilla
3/4 c. sugar
1/3 c. finely chopped walnuts

Combine the egg whites, salt and cream of tartar and beat to a stiff foam. Beat in the vanilla. Add sugar gradually, beating until peaks are formed and sugar is dissolved. Spread in a well greased 9 inch pie tin. Build up the sides; sprinkle the bottom with walnuts. Bake at 275 degrees for 1 hour. Cool and fill.