2 egg whites
1/8 teaspoon salt
1/2 teaspoon vanilla
1 bar (4 oz) German sweet chocolate
3 tablespoons water
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup finely chopped pecans
1 teaspoon vanilla
1 cup whipping cream or 1 envelope dream whip
Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Beat until very stiff peaks form. Fold in vanilla and pecans. Spoon into lightly greased 8 inch pie pan. Build up sides 1/4 inch above edge of pan. Bake in 300* oven for 50-55 minutes. Cool.
Stir chocolate in water over low heat until melted. Cool until thickened, add 1 teaspoon vanilla and whip cream. Fold in chocolate mixture. Pile into pie shell. Chill 2 hours. Serves 6-8.
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