2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sifted granulated sugar
1/2 c. finely chopped nuts
1/2 tsp. vanilla
1 pkg. Baker's German sweet chocolate
3 tbsp. water
1 tsp. vanilla
1 c. cream, whipped

Beat egg whites with salt and cream of tartar until foamy. Add sugar gradually, beating until very stiff peaks hold. Fold in nuts and 1/2 teaspoon vanilla. Spread in greased 8 inch pie pan. Build sides up to 1/2 inch above pan. Bake in slow oven, 300 degrees, 50 to 55 minutes. Cool. Melt chocolate in water over low heat, stirring constantly. Cool until thickened. Add 1 teaspoon vanilla, then fold into whipped cream. Pile into meringue shell. Chill 2 hours.