<<Disclaimer: Verify this information before applying it to your situation.>> 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