Chocolate Angel Pie(Serves 8)

I can’t think of a better or tastier way to use three egg whites. The rich chocolate filling is certain to please the most discriminatory taste buds. Make the angel pie soon.

3 egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
3/4 cup sugar
1/3 cup chopped pecans or walnuts
3/4 cup semisweet chocolate chips
1/4 cup hot water
1 teaspoon vanilla
1/8 teaspoon salt
1 cup heavy cream, whipped

1. In straight sided mixing bowl, combine egg whites, salt, cream of tartar and 1/2 teaspoon vanilla. Beat with electric mixer until soft peaks form.

2. Add sugar gradually, beating until very stiff and sugar is dissolved.

3. Spread over bottom and sides of greased 9” pie plate. Build up the sides.

4. Sprinkle pecans on bottom of pie shell. Bake in preheated 275 degree oven for 1 hour. Cool.

5. For filling, melt chocolate pieces in double boiler over hot, not boiling, water.

6. Add hot water, vanilla, and salt. Cook and stir until smooth.

7. Cool.

8. Whip cream until stiff. Fold whipped cream into cooled chocolate mixture.

9. Pour into cooled meringue shell. Chill 4 hours or overnight.

10. Garnish with additional whipped cream, if desired