2 egg whites, beaten very stiff
1/8 tsp. salt
1/2 c. sugar
1/2 c. or more chopped pecans
1/8 tsp. cream of tartar
1/2 tsp. vanilla

FILLING:

1/4 lb. chocolate chips
1/2 tsp. vanilla
3 tbsp. hot water
1/2 pt. whipping cream

Add salt and cream of tartar to egg whites while beating. Add sugar gradually, a spoonful at a time and beat well after each addition. Add vanilla and fold in pecans. Place in very well-greased 9-inch pie tin. Build up well around side and edges. Bake at 300 degrees or less for 55 minutes or until lightly browned.

Melt chocolate chips in double boiler. Add hot water. Cool. Add vanilla. Cool thoroughly and fold into whipped cream. Place into cooled meringue shell. Let set several hours before cutting.