Chocolate Angel Pie

Meringue Shell:
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup walnuts or pecans, finely chopped

Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating to very stiff peaks. Fold in vanilla extract and nuts. Spoon into lightly-greased, 8-inch pan to form next-like shell; build sides up 1/2 inch above edge of pan. Bake for 50 to 55 minutes at 300 degrees F. Cool.

Chocolate Cream Mixture:
1 (4 ounce) bar Baker's German sweet chocolate
3 tablespoons water
1 teaspoon vanilla extract
1 cup whipping cream

Stir chocolate in water over low heat until melted. Cool until thickened. Add vanilla extract. Whip cream. Fold into chocolate mixture. Pour into meringue shell. Chill for 2 hours.

Serves 6 or 8.