|German sweet chocolate||4 Ounce (1 Package)|
|Heavy cream||1 Cup (16 tbs)|
|Confectioners sugar||1 Tablespoon|
|Meringue nut shell||1 , baked and cooled|
Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth.
Cool until thickened.
Whip cream with sugar and vanilla until soft peaks form.
Blend in melted chocolate.
Spoon into Meringue Nut Shell and chill at least 2 hours.
Garnish with additional sweetened whipped cream, if desired.
Meringue Nut Shell: Beat 2 egg whites, 1/8 teaspoon salt and 1/8 teaspoon cream of tartar until foamy throughout.
Gradually add 1/2 cup sugar and continue beating until meringue forms stiff peaks.
Add 1/2 teaspoon vanilla and 1/3 cup chopped pecans or walnuts.
Spread meringue mixture on bottom and sides of well-greased and lightly floured 7- or 8-inch pie pan.
Bake at 250° for 40 minutes; turn off heat and cool at least 1 hour in oven.