Shelly's Recipe

CHOCOLATE ANGEL PIE

Category: Pies - Cream and Custard

Bake the meringue shell at least an hour before you prepare the filling, or the night before.
1 baked Meringue Nut Shell, recipe follows
4 ounces Baker's German's sweet chocolate
3 tbsp water
1 tsp vanilla
1 envelope Dream Whip whipped topping mix

Combine chocolate and water in saucepan; heat over low heat, stirring constantly, until melted and smooth. Cool until thickened; add vanilla. Prepare whipped topping mix as directed on pkg. Fold chocolate mixture into the whipped topping. Spoon into the prepared meringue shell. Chill for 2 hours before serving. Serves 6 to 8.

Meringue Shell
2 egg whites
1/8 tsp salt
1/8 tsp cream of tartar
1/2 cup sugar
1/2 tsp vanilla
1/2 cup chopped pecans

Beat egg whites with salt and cream of tartar until foamy. Gradually add sugar; continue beating until mixture forms stiff shiny peaks, about 10 minutes. Add vanilla and chopped pecans. Spread over bottom and sides of an 8-inch pie plate. Bake at 250° for 40 minutes; turn off heat and cool in oven for at least 1 hour, or overnight.