2 egg whites
1/8 tsp. cream of tartar
1/2 c. sugar
1/2 c. finely chopped pecans

Beat egg whites until foamy; add cream of tartar and continue beating until fairly stiff, then gradually add sugar and beat until stiff and glossy. Add pecans and pour into a lightly greased Pyrex pie pan. Spread gently over pan and build up sides of pan. Bake at 300 degrees for 55 minutes and cool.

PIE FILLING:

4 (1 oz.) plain Hershey's bars
4 tsp. water
1/2 pt. whipping cream

Melt Hershey's bars in water in top of double boiler, stirring until chocolate melts. Set aside to cool. When cool, whip the whipping cream and mix lightly with chocolate. Pour in baked crust and put in refrigerator until chilled.