Chocolate Angel Pie

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 tablespoons water
• 1 teaspoon 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 package. 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 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/2 cup sugar
• 1/2 teaspoon 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.