1/2 c Sugar 3/4 c Semisweet Chocolate Bits
1/8 ts Cream Of Tartar 3 tb Hot Water
2 Egg Whites 1 ts Vanilla
1/2 c Nuts — chopped 1 c Heavy Cream — whipped
Sift together the sugar and cream of tartar. Beat egg whites until
stiff but not dry. Add sugar while beating and continue to beat
until smooth and glossy. Line a greased 9-inch pie pan with meringue.
Sprinkle with chopped nuts. Bake in 275 F oven for 1 hour or until
delicately brown. Cool thoroughly.
Melt chocolate in microwave or double boiler. Stir in water and
vanilla and mix thorouhgly. Fold chocolate into whipped cream. Fill
shell and chill in refrigerator for 3 to 4 hours. Makes 1 nine-inch
pie.
Yields
1 pie