Chocolate Angel Pie

2 egg whites
dash salt
1/8 tsp. cream of tartar
1/2 cup granulated sugar, sifted
1/2 cup finely chopped pecan meats
1/2 tsp. vanilla
1 pkg. (1/4 lb.) sweet chocolate
3 Tbsp. hot water
1 tsp. vanilla
1 cup heavy cream, whipped

Beat egg whites until foamy, add salt and cream of tartar and beat until soft peaks. Add sugar slowly and continue beating until stiff peaks. Fold in nuts and vanilla (1/2 tsp.). Grease 8-inch pie plate right up to edges. Turn in stiff egg whites and build the sides about 1/2 inch higher than the middle to form pie shell for the filling. Bake at 300 degrees for about 50 to 55 minutes. Melt chocolate in double boiler. Add water and blend. Cool until thickened. Add vanilla (1 tsp.). Fold in whipped cream. Turn into meringue shell; chill 2 hours.