PECAN MERINGUE PIE SHELL:

3 egg whites
1/8 tsp. salt
1/4 tsp. cream of tartar
3/4 c. sugar
1/2 tsp. vanilla
1/3 c. chopped nuts

FILLING:

3/4 c. semi-sweet chocolate chips
1/4 c. hot milk
1 tsp. vanilla
1/8 tsp. salt
1 c. heavy cream, whip or 1 lg. Cool Whip

Pie shell: Preheat oven to 275 degrees. Thoroughly grease bottom and sides of 9 inch pie pan. Combine egg whites, salt and cream of tartar. Beat until soft peaks form, then very gradually add sugar and beat well, until stiff. Add vanilla. Spread over the bottom and sides of pie pan. Build up the sides. Sprinkle chopped nuts on bottom of shell and bake for 1 hour. Cool.

Filling: Melt chocolate pieces in a bowl over hot water or put them in a pan and place in a 325 degree oven for 5 minutes. Add hot milk, vanilla and salt. Stir until smooth. Cool and fold in whipped cream. Pour filling into pie shell. Chill for 4 hours or overnight. Spread a thin layer of additional whipped cream on top before serving, if desired. Shave chocolate on top, too.