ANGEL PIE 2 egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar Dash of salt 1/2 cup broken pecans 1/2 teaspoon vanilla flavor The shell: Mix egg whites, cream of tartar, salt and beat in mixer until frothy. Add sugar (one tablespoon at a time). Keep beating until stiff. Fold in vanilla flavor and pecans. Put in lightly-greased glass pie pan. Pile mix high on sides. Bake at 300 for 50 minutes. The filling: 1/2 pint whipping cream 1 pkg. German sweet chocolate 3 tablespoons water 1 teaspoon vanilla flavor Heat chocolate in water over LOW HEAT. Let cool. Add vanilla flavor. Cool. While cooling, whip cream in mixer. FOld in with chocolate. Pour in pie shell. REFRIGERATE. This is melt-in-you-mouth chocolate perfection. My mother won our church baking contest with this one many years ago and we have been gobbling it down ever since. Antoinette Klein