French Silk Pie

Beat egg whites with the cream of tartar and salt in a mixer bowl until frothy. Add the sugar gradually, beating constantly until stiff peaks form. Stir in 1/2 tsp. vanilla and pecans. Spread evenly in a greased 9-inch pie plate.

Bake at 325° for 55 minutes.

Cool on a wire rack. Melt the chocolate into the water in a saucepan over low heat. Let stand until cool.

Fold in the whipped cream and 1 tsp. vanilla.

Spoon into the cooled pie shell.

Chill, covered for 2 hours or longer.