Heavenly Pie

Heavenly Pie

Crust:
3 egg whites
1/4 t salt
1/4 t cream of tartar
1/2 c sugar
1/2 t vanilla extract
3/4 c chopped pecans

Filling:
4 oz semi sweet chocolate
3 T water
1 c whipping cream
1 t vanilla extract

1. Preheat oven to 300F
2. In a large bowl, beat egg whites until a stiff peak is formed
3. Add cream of tartar and salt. Slowly add in sugar
4. Once sugar is incorporated, fold in pecans and vanilla extract
5. Grease a 9 inch pie pan
6. Add meringue to pan and spread with a spatula, up to the edges
7. Bake for 50-55 minutes, until meringue has browned
8. When meringue is done, place to the side to cool, for at least 20 minutes
9. In a small pot, melt chocolate with water
10. Once chocolate it melted, place in fridge to cool for 10-15 minutes
11. In a large bowl, beat whipping cream to the consistency of whipped cream
12. Add chocolate and vanilla extract to whipping cream and mix with a spatula
13. Place chocolate whipping cream mixture into meringue crust and spread evenly
14. Refrigerate at least 2 hours before serving. Do not freeze pie