Chocolate French Silk Pie

CRUST:

2 egg whites with

1/4 teaspoon salt and 1/4 teaspoon cream of tartar until stiff. Add

1/2 cup sugar,

1 tablespoon at a time, beating after each tablespoon. Add

1 teaspoon vanilla. Fold in

1/2 cup finely ground pecans. Spread into slightly greased pie pan and bake at

275 degrees for 1 hour. Cool completely.

NOTE: Meringues tend to not do as well if baked on a rainy day.

FILLING:

1 cup real butter with

3 squares unsweetened chocolate. Cool completely. In mixing bowl, beat

1 cup sugar and chocolate mixture until fluffy. Add

2 egg yolks and beat. Then add

2 whole eggs and beat. Add

1 1/2 teaspoons vanilla, beat and pour into cooled meringue crust. Refrigerate.

TOPPING:

Whip 1 pint whipping cream and spread on top of cooled pie. Sprinkle with chopped nuts.