Chocolate Angel Pie

by Beth Slocum

Crust:
3 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1⁄2 cup nuts
1⁄2 tsp. vanilla

Filling:
1 pkg. German sweet chocolate
1 cup whipping cream (whipped)
1 tsp. vanilla
3 Tbsp. water

For crust: Beat egg whites with salt and cream of tartar until foamy. Add sugar gradually and beat until very stiff. Fold in nuts and vanilla. Spread in greased 9″ pie pan. Build up sides 1⁄2″ above pan. Bake 55 minutes at 300°.

For filling: Melt chocolate with water in microwave 1 minute on high power; stir until smooth. Beat cream until stiff and fold in chocolate and vanilla. Pile into crust. Chill at least 4 hours.