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Mocha Angel Pie
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3 egg whites
1/4 tsp. cream of tartar
dash of salt
3/4 cup sugar
2 cups semi-sweet chocolate pieces
1 tbl. instant coffee
1/4 cup boiling water
1 cup heavy cream, whipped
1 tsp. vanilla
Preheat oven to 275 degrees. Beat egg whites until quite stiff. Gradually add cream of tartar, salt and sugar, beating until stiff and satiny. Spread about 2/3 of this meringue over bottom and side of a well greased 8 inch pie plate.
Drop remaining meringue, in mounds, along rim of plate, pulling each mound up into points. Bake 1 hour, or until shell is light brown and crisp. Cool on wire rack, away from drafts.
In a double boiler top over hot, not boiling water, melt chocolate pieces. Combine instant coffee and boiling water; stir into melted chocolate. Cool 5 minutes, stirring now and then. Fold mixtre into whipped cream and vanilla.
Pour into meringue shell. Refrigerate.
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