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Chocolate Angel Pie

SHELL
2 egg whites
1/8 tsp cream of tartar
1/8 tsp salt
1/2 c sugar
1/2 c walnuts

FILLING
1 bar Baker's German Sweet Chocolate
3 TBS water
1 tsp vanilla
1 cup heavy cream

Beat egg whites with salt and cream of tartar.  Add sugar, 2 TBS
at a time.  Continue to beat.  Fold in vanilla and nuts.  Spoon
into greased 8" pie pan.  Bake at 300 degrees for 50-55 mins.
Cool,

Stir chocolate and water, melting on stove or microwave (careful
not to burn here).  Cool.  Whip cream.  Add vanilla and chocolate.
Mix and pour into shell.  Refrigerate 2 hrs.  before serving.

I used to make this for my bridge group 20 years ago and dug it
out for Bob.  I would assume you could use this meringue shell for
almost any filling such as chocolate cream pie etc.  It is rich
and yummie!!!!

As you can see, I like to make desserts!
Melody in NH