Chocolate Angel Pie

Beat whites til foamy. Add cream of tartar and pinch salt and beat til softly peaked. Gradually add sugar and beat until very stiff. Fold in pecans and 1 tsp vanilla. Turn into buttered 9″ pie plate and form shell, building sides 1/2″ above edge. Bake 50-55 min. at 300; then cool. Place chocolate and coffee over low flame and stir til melted and smooth. Cool and stir in 1 tsp. vanilla. Fold in whipped cream and chocolate and turn into shell. Chill 2 hours.

Egg White 3
Cream of Tartar 0.125tsp
Salt
Sugar 0.75c
Nuts, Pecans 0.75c chopped
Vanilla 2 tsp
Chocolate 4 oz sweet
Coffee 3T strong
Heavy Cream 1.5c whipped