Velvet Angel Pie - cooking recipe

Ingredients

3 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
3/4 c. sugar, sifted
1 tsp. vanilla
1/2 c. finely chopped nuts
4 sq. (1 oz. each) semi-sweet chocolate
1 tsp. vanilla
1/4 c. strong coffee
1/2 pt. whipping cream, whipped

Preparation

Melt chocolate with the coffee in saucepan over low heat until blended; cool.
Stir in vanilla, then fold into whipped cream. Fill meringue shell.
Refrigerate overnight or approximately 12 hours.
Garnish with additional whipped cream, shaved chocolate and pecan halves.