French Silk Pie

Beat egg whites at room temperature, cream of tartar and salt at high speed of an electric mixer 1 minute.

Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.

Fold in chopped pecans and vanilla.

Spoon meringue into a well-greased 9-inch pie plate.

Using a spoon, shape meringue into a shell, swirling sides high.

Bake at 300° for 1 hour.

Combine chocolate and water in a medium saucepan.

Cook over low heat, stirring often, until chocolate melts.

Cool; stir in brandy. Beat 1 cup whipping cream until stiff peaks form; fold into chocolate mixture.

Pour into cooled meringue shell; chill at least 3 hours.

Beat remaining cup of whipping cream until stiff peaks form; spread evenly over top of pie.

This pie takes some time to make, but it is worth the effort.