Chocolate Angel Pie

1. 1

   Beat egg whites, salt and cream of tartar until soft peaks are formed.

2. 2

   Add sugar gradually and continue beating until mixture is very stiff.

3. 3

   Fold in nuts and 1/4 teaspoon vanilla.

4. 4

   Turn into lightly greased 8-inch pie pan and make a nest-like shell, building sides up 1/2 inch above edge of pan.

5. 5

   Bake in slow oven of 300u00b0 for 50 to 55 minutes.

6. 6

   Place chocolate and water in saucepan over low heat.

7. 7

   Stir until chocolate is melted.

8. 8

   Cool until thickened.

9. 9

   Then add 1 teaspoon vanilla.

10. 10

    In a separate bowl, whip cream.

11. 11

    Fold chocolate mixture into whipped cream.

12. 12

    Spoon into meringue shell. Chill about 2 hours before serving.

13. 13

    6 to 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.