2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sugar
1a/2 tsp. vanilla
1/2 c. finely chopped walnuts or pecans
4 oz. semi-sweet dark chocolate
3 tbsp. water
1 tsp. vanilla
1 c. whipping cream

MERINGUE SHELL:

Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Then continue beating to very stiff peaks. Fold in 1/2 teaspoon vanilla and nuts.

Spoon into lightly greased 8-inch pie pan to form nest-like shell. Build sides up 1/2 inch above edge of pan. Bake in slow oven 300 degrees for 50-55 minutes. Cool.

CHOCOLATE CREAM MIXTURE:

Stir chocolate in the water over low heat until melted. Cool until thickened. Add 1 teaspoon vanilla. Whip cream; fold in chocolate mixture. Pile into meringue shell. Chill 2 hours.

Serves 6-8.