Chocolate Angel Pie

Combine egg whites, salt and cream of tartar in mixing bowl. Beat until foamy throughout.

Add sugar, 2 tablespoons at a time, beating after each addition, until sugar is blended. Continue beating until mixture will stand in very stiff peaks. Fold in nuts and 1/2 teaspoon vanilla.

Spoon mixture into lightly greased pie pan and make a nest-like shell, building up sides 1/2-inch above edge of pan. Bake in slow oven at 300° for 50 to 55 minutes. Cool. Place chocolate and water in saucepan over low heat. Stir until chocolate is melted. Cool until thickened.

Add 1 teaspoon vanilla. Whip the cream. Fold chocolate mixture into whipped cream.

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