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Chocolate Angel Pie
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Crust:
3 lg egg whites
1/4 tsp. salt
1/8 tsp. cream of tartar
1/2 cup sugar
1/4 cup powdered sugar; sifted
1/2 tsp. vanilla
3/4 cup walnut meats; chopped fine
Filling:
4 oz Sweet chocolate; chopped
1/2 oz unsweetened baking chocolate; chopped
4 tbl. water
1 tsp. vanilla
1 cup whipping cream
Topping:
1 cup whipping cream
3 tbl. sugar
1 tsp. vanilla
Crust: Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tbl. at a time, beating well after each addition. Then continue beating to very stiff peaks. Fold in the confectioner's sugar, then the vanilla and nuts. Spoon into a lightly greased 8-inch pie plate to form a nest-like shell; build sides up an inch above the edge of the pan. Bake in a slow (300 *) oven for 50 to 55 minutes, checking it after about 45 minutes. Remove it from the oven and allow to cool. (As it cools, the meringue will fall, forming a pie crust.)
Filling:
Stir chocolates together with the water over very low heat, or in the top of a double boiler until they melt; cool until thickened. Add the vanilla. Whip cream until stiff peaks form, then fold in the chocolate mixture. Pile into the shell and chill for 2 hours.
Topping:
Add sweetened whipped cream on top of the pie and sprinkle with chocolate jimmies.
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