Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
Beat egg whites until foamy, then add salt and cream of tartar and beat until peaks form.
Add sugar gradually and continue beating until mixture is stiff. Fold in nuts and the one-half
teaspoon vanilla. This is your pie shell. Turn it into a lightly greased 8 inch pie plate,
hollowing the center lightly and building the sides up about 1/2 inch above the edge of pan.
Bake at 300° F., slow oven, 50 to 55 minutes; cool. To make filling,
melt chocolate in top of double boiler, add hot water and blend. Cook until thickened. Add
the teaspoon of vanilla and fold into whipped cream. Turn into meringue shell and chill
several hours.
Serves 6.