Super Chocolate Pie

3 lg. egg whites

1/4 tsp. cream of tartar

2/3 c. sifted sugar

1/2 tsp. vanilla

1/3 c. finely chopped pecans, hazel nuts, walnuts

Heat oven to 275 degrees. Beat egg whites, salt and cream of tartar together until soft peaks form. Gradually beat in the sugar until a very stiff meringue is formed, beat in vanilla.

9 glass pie plate (bottom and sides). Spread the meringue over bottom and sides building up side as high as possible. Sprinkle nuts on bottom. Bake

1 hour. (If after 10 minutes the sides sag, gently push them back.) Turn off oven and allow shell to cool in oven

1/2 hour. Remove from oven and cool completely.

FILLING:

5 oz. semi-sweet chocolate

1/4 c. hot milk

1 tsp. vanilla (1/2 tsp. almond extract opt.)

Pinch of salt

1 3/4 c. whipping cream

2 tbsp. confectioners' sugar

Chocolate curls

NOTE: To make chocolate curls use a vegetable peeler.

1 cup cream until stiff and fold into cooled chocolate. Spread in shell, refrigerate

4 hours. No more than

1 1/2 hours before serving whip remaining cream with confectioners' sugar, with

1/4 teaspoon orange extract added to cream, if desired. Spread over pie, decorate with chocolate curls.