CHOCOLATE ANGEL PIE (SALLYE)

TO MAKE SHELL:

Preheat oven to 300º

Beat egg whites and cream of tartar until foamy. Optional: you can add a pinch of salt if desired.

Add sugar slowly 2 tablespoons at a time while still beating.

Continue beating unil very stiff peaks form.

Fold in the nuts and 1/2 teaspoon of vanilla.

Spoon into lightly greased 8 inch pie pan and make a nest-like shell, building sides about 1/2 inch above the pan.

Bake in preheated 300º oven for 50-60 minutes.

Remove from oven and set aside to cool.

MAKING THE FILLING:

In heavy saucepan, melt chocolate in water over low heat stirring constantly until completely melted and smooth.

Remove from heat and cool until thickened

Add 1 teaspoon vanilla

While chocolate is cooling, Whip the cream until stiff peaks form.

Fold cream into the chocolate mixture

Spoon chocolate mixture into meringue shell and chill in fridge for 2 hours before serving.

Garnish (optional)

Sprinkle chocolate curls over top of pie if desired.