Mocha Angel Pie

Meringue Shell:
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup chopped nuts
1/2 teaspoon vanilla extract

Filling:
4 ounces Hershey's milk chocolate
3 tablespoons hot strong coffee
1 teaspoon vanilla extract
1/2 pint heavy cream, whipped

Meringue Shell: Beat egg whites until foamy. Add salt and cream of tartar. Beat until soft peaks are formed. Add sugar slowly. Continue to beat until very stiff. Fold in nuts and vanilla extract. Put into well-greased glass pie pan and bake at 300 degrees F for 55 minutes. Cool.

Filling: Melt chocolate in double boiler. Cool. Add coffee and vanilla extract. Fold in whipped cream.

Fill meringue shell and chill several hours or overnight.

Garnish with shaved dark chocolate.

Serves 6 to 8.

May be prepared several days ahead.