2 egg whites
1/8 tsp. cream of tartar
1/2 tsp. vanilla
1 bar (4 oz.) Baker's German sweet chocolate
3 tbsp. water
1 c. whipping cream (pkg. Dream Whip)
1/8 tsp. salt
1/2 c. sugar
1/2 c. finely chopped walnuts or pecans
1 tsp. vanilla

Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Then continue beating to very stiff peaks. Fold in vanilla and nuts. Spoon into heavily greased 8 inch pie pan to form nest-like shell, build sides up 1/2 inch above edge of pan. Bake in slow oven (300 degrees) 50-55 minutes. Cool.

Stir chocolate in the double boiler, heat until melted. Cool until thickened, add 1 teaspoon vanilla, whip cream, fold in chocolate mixture. Pile into shell. Chill 2 hours. Serves 6-8.