---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHOCOLATE ANGEL PIE
  Categories: Pies, Desserts
       Yield: 8 servings
  
 ---------------------------FOR THE MERINGUE SHELL---------------------------
       3 lg Egg whites
       1 pn Salt
     1/4 ts Cream of tartar
     2/3 c  Granulated sugar
     1/2 ts Vanilla extract
     1/3 c  Finely chopped walnuts
            -OR- pecans
 
 ------------------------------FOR THE FILLING------------------------------
       5 oz Semisweet chocolate
     1/4 c  Hot milk
       1 ts Vanilla extract
       1 pn Salt
   1 3/4 c  Whipping cream
       2 tb Confectioners' sugar
            Chocolate curls *
  
   * (To make chocolate curls, scrape a bar of chocolate with a vegetable
   peeler)
   PREHEAT THE OVEN TO 275F. TO MAKE THE MERINGUE SHELL: Beat the egg whites,
   salt and cream of tartar together in the large bowl of an electric mixer
   until soft peaks form. Slowly beat in the sugar. Beat until meringue is
   very stiff. Beat in the vanilla. Grease a 9-inch glass pie pan. Spread the
   meringue over the bottom and sides, building up the sides as high as
   possible. Sprinkle the nuts over the bottom. Bake for 1 hour. (If, after 10
   minutes, the sides start to sag, gently push back into place.) Turn off the
   oven and let the shell cool in the oven for 30 minutes. Cool completely on
   a wire rack.
   TO MAKE THE FILLING: Melt the chocolate in the top of a double boiler over
   hot water. Add the milk, vanilla and salt. Stir until smooth. Cool. Beat 1
   cup cream until stiff and fold into the cooled chocolate mixture. Spread
   evenly in the meringue shell. Refrigerate 4 hours. Before serving, beat the
   remaining cream with the confectioners' sugar until stiff. Spread over top
   of pie. Decorate with chocolate curls.
  
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