MERINGUE CRUST:

3 egg whites
1/2 tsp. salt (optional)
1/2 tsp. baking powder
1 c. sugar
1 tsp. vanilla
1 tsp. white vinegar
1 tsp. water

FILLING:

1 bar German's sweet chocolate
3 tbsp. coffee
1/2 pt. whipping cream
1/2 tsp. vanilla

Grease and flour 9" pie pan. Set aside. Beat egg whites until soft peaks form. Gradually beat in sugar mixed with salt and baking powder. Add vanilla, vinegar and water, beating after each addition. Gently pile into pie pan. Bake at 300 degrees for 55 to 60 minutes. Cool. (Crust will crack while cooling, allowing it to be filled.)

FILLING: Melt chocolate with coffee. Cool. Beat cream. Fold cream into chocolate mixture. Fold in vanilla. Fill center of meringue crust. Chill 3 to 4 hours before serving. May be topped with grated German's sweet chocolate just before serving if desired.