Dot’s Chocolate Angel Pie

Courtesy of the Mast Farm Inn in Valle Crucis

Meringue Crust:
3 egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
3/4 cups sugar
1/2 cup chopped nuts

Chocolate Filling:
3/4 cup semi-sweet chocolate chips
1/4 cup hot water
1 teaspoon vanilla
1/8 teaspoon salt
1 cup heavy cream, whipped

Combine egg whites, salt, cream of tartar and vanilla and beat until meringue holds a soft peak. Add sugar gradually, beating until sugar is dissolved and meringue holds a stiff peak.

Spread in a well greased 9-inch pie pan, building up sides to hold filling. Sprinkle bottom with nuts and bake in a slow oven – 275 degrees for 1 hour. Cool meringue crust.

Melt chocolate in top of double boiler over hot water. Add hot water, vanilla and salt and stir until smooth. Cool completely. Fold in whipped cream (must be real whipped cream) and pour into meringue shell. Chill 4 hours and garnish with whipped cream to serve.

Serves 6-8