Chocolate Angel Pie

Chocolate Angel Pie

Meringue Shell:

2 egg whites, room temperature

1/8 tea salt

1/8 tea cream of tartar

1/2 c sugar

1/2 c finely chopped nuts

1/2 tea vanilla

In a medium bowl, beat egg whites, salt, and cream of tartar until frothy. Gradually add sugar, beating until stiff peaks form. Fold in nuts and vanilla. Spread into a greased 9 in pie pan, building upon sides of pan. Bake at 300 for 50 min. Cool completely.

Chocolate Filling:

1 1/2 c heavy cream

1 tea vanilla

1 (8 oz) milk chocolate bar with almonds

Whip cream with vanilla; set aside. Break up 3/4 of the chocolate bar into pieces and melt in top of a double boiler or microwave in a glass bowl. When chocolate is just lukewarm, fold into whipped creamm and vanilla. Pile chocolate filling into cooled meringue shell. Grate remaining chocolate to garnish pie. Chill for 2 hours before serving.