Chocolate Almond Angel Pie

A real heavenly and rich chocolate treat from the 50's It's still a real treat today

• Ready In: 1 hr 15 mins
• Serves: 6
• Yields: 1 Eight inch pie

Ingredients

• 2  egg whites
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon cream of tartar
• 1⁄2 cup white sugar
• 1⁄2 teaspoon vanilla extract
• 1⁄2 cup  chopped  almonds
• 1 (4 ounce)  hershey  chocolate bars with almonds, or smaller bars to equal 4 ounces (German sweet chocolate can be substitued for a deeper chocolate taste)
• 3  tablespoons water
• 1  teaspoon vanilla extract
• 1  cup heavy whipping cream

Directions

1. Preheat oven to 300ºF, and Grease one 8 inch pie pan.
2. Beat the egg whites, salt, and cream of tartar together until foamy; gradually beat in the sugar and 1/2 teaspoon of the vanilla.
3. Beat on high speed until stiff and glossy.
4. Fold in the chopped almonds.
5. Spoon meringue into the prepared pan forming a slight nest.
6. Bake at 300ºF for 50 to 55 minutes.
7. Let cool completely.
8. While the crust is baking, melt the German chocolate with the water; let cool until thickened, then Stir in the remaining 1 teaspoon of vanilla.
9. Whip the whipping cream and fold into the cooled chocolate mixture.
10. Pile into the cooled pie shell and chill.