Chocolate Angel Pie

10 inch greased pie pan

4 egg whites

1 c. sugar

1/4 tsp. cream of tartar

Beat the egg whites until stiff but not dry. Add the cream of tartar. Add in the sugar; beat until glossy. Spread into the pie pan, be sure to make a lip over the top of the dish.

1 hour at

300 degrees. Cool.

FILLING:

6 oz. chocolate chips

4 egg yolks

1 tsp. vanilla

2 egg whites, stiffly beaten

2 c. whipped cream

2 tbsp. sugar

Shaved bitter chocolate

1 cup of the whipped cream. Fold the egg whites into the cooled chocolate. Add the vanilla. Fold in the whipped cream. Pour into pie shell and allow to chill in the refrigerator for at least

3 hours.

Whip the remaining cup of cream, adding just enough sugar to slightly sweeten. spread onto the top of the chilled chocolate pie. sprinkle shavings over it. chill a few more hours before serving.

(Remember to always keep it covered while it is in the refrigerator.)

Serves 8. My niece made a number of these pies for a garden party. Delicious and very rich.