MERINGUE SHELL:

2 egg whites (extra lg. eggs)
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sugar
1/2 c. chopped pecans
1 tsp. vanilla

Butter and flour 10-inch pie pan. Beat egg whites with salt and cream of tartar until foamy. Add sugar, slowly beating mixture until it forms stiff peaks. Fold in pecans and vanilla. Spoon into pie plate. Shape into a nest, building up sides above the edge of the pan. Bake at 300 degrees for 50-55 minutes. Cool.

FILLING:

2 bars German chocolate
6 tbsp. water
2 tsp. vanilla
2 c. heavy whipping cream, whipped

Melt chocolate in water over low heat, stirring well. Cool until thickened, add vanilla. Fold chocolate mixture into whipped cream. Pour into the meringue shell. Chill at least 2 hours. Serves 6-8.