Recipe for cooking chocolate angel pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Chocolate Angel Pie

Meringue Shell
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sugar
1/2 tsp. vanilla extract or flavoring
1/2 c. walnuts or pecans, finely chopped

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

Chocolate Cream Mixture
1 (4 ounce) bar Baker\s German sweet chocolate
3 Tbsp. water
1 tea. vanilla extract or flavoring
1 c. whipping cream

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

Serves approximately 6 or 8.