1 1/2 c. semi-sweet chocolate pieces
1/2 c. hot water
2 tsp. vanilla
Dash of salt
1 c. heavy whipping cream

Put chocolate pieces, water, vanilla and salt in top of double boiler over boiling water. Stir until smooth. Cool. Fold in the whipped cream. Fill meringue shell. Chill. Serve with a layer of whipped cream and nuts.

MERINGUE CRUST:

6 egg whites
Dash of salt
1/2 tsp. cream of tartar
1 tsp. vanilla
1 1/2 c. sugar
2/3 c. chopped walnuts or pecans

Combine egg whites, salt and cream of tartar. Beat to a stiff foam. Add sugar and vanilla. Beat until very stiff and sugar is dissolved. Then spread in a well-greased 9-inch pie pan. Build up sides. Sprinkle bottom with nut meats. Bake in slow 275 degree oven for 1 hour. Cool. Pour in chocolate filling. Cool and garnish.