2 egg whites (room temperature)
1/8 tsp. cream of tartar
1/2 cup sugar
1/2 cup finely chopped pecans
1 1/3 cups semi-sweet chocolate chips
3 Tbsp. water
1 cup whipping cream (or 1 envelope topping)
Meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar until very stiff and glossy. Fold in nuts. Spread on a foil-lined cookie sheet into an 8-inch circle. Make center ½ inch thick with the edges of the circle 1 3/4 inches high. Bake at 275 F for 1 hour. Turn off the oven but leave the meringue in oven for 1 ½ hours. Then cool and put on plate.
Filling: Melt chocolate chips and water in heavy saucepan over low heat, stirring. Cool. Whip cream until stiff. Fold the chocolate into the cream. Put into meringue shell. Chill 2-3 hours before serving. Submitted by Sue Morrison, Summerside.