Chocolate Angel Pie

Preheat oven to 275ºF. Coat 9-inch pie dish with nonstick cooking spray; set aside. In a large bowl with an electric mixer with clean, dry beaters, beat egg whites, cream of tartar and salt on medium speed until foamy. Gradually add sugar, beating until dissolved and meringue holds stiff peaks. Gently fold in vanilla extract. Spread meringue in prepared pie dish, building up sides to hold filling. Sprinkle bottom with nuts. Bake 1 hour; cool completely.

Combine chocolate chips, water and vanilla extract in top of double boiler over barely simmering water; stir constantly until melted and smooth. (Alternatively, combine ingredients in microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring halfway through, until smooth.) Let cool (but do not let it harden). Whip 1 cup heavy cream until stiff peaks form; fold into chocolate mixture and pour into meringue shell. Chill for 4 hours, until firm. Whip remaining cream; serve pie with a dollop on each slice.