2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. finely chopped pecans
1/2 tsp. vanilla
1 pkg. (1/4 lb.) German Sweet chocolate
3 tbsp. water
1 c. whipping cream
1 tsp. vanilla
3/4 c. sugar

Combine egg whites, salt and cream of tartar in mixing bowl. Beat until foamy throughout. Add sugar, 2 tablespoon at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in very still peaks. Fold in nuts and 1/2 teaspoon vanilla and blend. Spoon into lightly greased 8 inch pie pan and make a nest like shell, building sides up 1/2 inch above edge of pan but not over rim. If desired, meringue can be squeezed through a pastry tube to make fancy edges. Bake in slow oven, 300 degrees 50 to 55 minutes. Cool.

Place chocolate and water in saucepan over low heat. Stir until chocolate is melted. Cool. Then add vanilla. Whip cream to soft consistency. Fold chocolate mixture into whipped cream. Pile into meringue shell. Chill about 2 hours before serving.