GERMAN CHOCOLATE ANGEL PIE

Steps:

• Shell: 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 until stiff peaks form. Fold in vanilla and nuts. Spoon into lightly greased 8-inch pie pan to form nest-like shell, building sides up to 1/2 inch above the edge of pan. Bake at 300° 50-55 minutes. Cool. Chocolate Cream Filling: Stir chocolate in water over low heat until melted; cool until thick. Add vanilla. Fold whipped cream into chocolate mixture. Pile into cooled shell. Chill 2 hours. Variation: Double amounts of egg whites, sugar, cream of tartar, and vanilla for deeper meringue crust; use larger pie pan.