MERINGUE CRUST:

4 lg. egg whites, room temperature
1 tsp. vanilla
1/4 tsp. cream of tartar
1 c. plus 2 tbsp. sugar

Divide eggs in VERY DRY bowl. Add cream of tartar. Beat until stiff. (When you can turn the bowl upside down and egg whites stay in place.) Add vanilla and sugar a little at a time. Beat until very stiff and glossy. Fold into dry ungreased pie plate. Make a hollow in the center. (Be sure all sides are covered.) Bake in 300 degree oven about 45 to 60 minutes until golden brown. Remove and let cool.

HELPFUL HINT: When you separate the egg whites from the yolks, save the yolks to be used in the filling recipe. Be very careful not to let any yolk spill in the whites or the egg whites will not beat up to the proper stiffness. It's also imperative that the bowl be very dry and the eggs be at room temperature. Meringue crust needs a little more attention to come out right.

CHOCOLATE MOUSSE FILLING:

1 (8 oz.) Nestles chocolate chips
1 tbsp. sugar
2 egg whites, beaten stiff
4 egg yolks, beaten
2 c. (16 oz.) Cool Whip

Melt chocolate chips over boiling water. Add sugar. Stir until smooth. Remove from heat and fold in beaten egg yolks. (It will become very stiff.) Fold in beaten egg whites. Fold in Cool Whip. Pour into meringue crust and refrigerate at least 6 hours. Top with a little Cool Whip and shaved chocolate for an elegant dessert.