Chocolate Angel Pie



INGREDIENTS:

3 lg Egg whites

1 pn Salt

1/4 ts Cream of tartar

2/3 c  Granulated sugar

1/2 ts vanilla extract

1/3 c  Finely chopped walnuts
or pecans

Filling:

5 oz Semisweet chocolate

1/4 c  Hot milk

1 ts vanilla extract

1 pn Salt

1 3/4 c  Whipping cream

2 tb Confectioners' sugar

chocolate curls *

DIRECTIONS:

* (To make chocolate curls, scrape a bar of chocolate with
a vegetable peeler)

1. PREHEAT THE OVEN TO 275F. TO MAKE THE meringue SHELL: Beat
the egg whites, salt and cream of tartar together in the large
bowl of an electric mixer until soft peaks form. Slowly beat
in the sugar. Beat until meringue is very stiff. Beat in the
vanilla. Grease a 9-inch glass pie pan. Spread the meringue
over the bottom and sides, building up the sides as high as
possible. Sprinkle the nuts over the bottom. Bake for 1 hour.
(If, after 10 minutes, the sides start to sag, gently push back
into place.) Turn off the oven and let the shell cool in the
oven for 30 minutes. Cool completely on a wire rack.

2. TO MAKE THE FILLING: Melt the chocolate in the top of a
double boiler over hot water. Add the milk, vanilla and salt.
Stir until smooth. Cool. Beat 1 cup cream until stiff and fold
into the cooled chocolate mixture. Spread evenly in the meringue
shell. Refrigerate 4 hours. Before serving, beat the remaining
cream with the confectioners' sugar until stiff. Spread over top
of pie. Decorate with chocolate curls.



Chocolate Angel Pie