Chocolate Angel Pie Crust: Beat 2 egg whites with a little salt. When
foamy add 1/8 teaspoon cream of tarter. Continue beating adding 1/2 cup
sugar. When good and stiff fold in 1/2 finely chopped nuts and a bit
of vanilla. Butter a 9" pie tin and spread meringue. Bake at 300
degrees for about 55 minutes. 
 
FILLING: Melt a 5 oz bar of chocolate(Mom says "I have been using the
whole big Hershey bar") over hot water or low heat with 3 T of water.
(Mom says "I do this in microwave") Cool.
 
Whip 1 cup heavy cream, fold in chocolate mixture. Add a bit of
vanilla. Fill cooled meringue shell and refrigerate. Better made in
advance. 
 
I decorate with chocolate shavings as well. Looks great. Tastes like
heaven.