Meringue Shell
2 egg whites, room temperature
1/8 t. salt
1/8 t. cream of tartar
1/2 c. sugar
1/2 c. finely chopped nuts
1/2 t. vanilla
Filling
1 1/2 c. heavy cream
1 t. vanilla
1 (8 oz.) milk chocolate bar with almonds
For meringue shell: In a medium bowl, beat egg whites, salt and cream of tartar until frothy. Gradually add sugar, beating until stiff peaks form. Fold in nuts and vanilla. Spread into a greased 9-inch pie pan, building up on sides of pan. Bake at 300 degrees F. for 50 minutes. Cool completely.
For filling: Whip cream with vanilla; set aside. Break up three-fourths of a chocolate bar into pieces and melt in top of double boiler or microwave in a glass bowl. When chocolate is just lukewarm, fold into whipped cream and vanilla. Pile chocolate filling into cooled meringue shell. Grate remaining chocolate to garnish pie. Chill in refrigerator at least two hours before serving. Makes 1 pie. (from Lion House Pies)
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