After sending the remainder of her very first Angel Chocolate Pie home with her boyfriend, baker Arleen Leatham found her family in the kitchen licking the knife and cake server for any spare crumbs they could find. You better snag a slice quickly!
3 egg whites
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/4 cup confectioners sugar, sifted
1/2 teaspoon vanilla
3/4 cup finely chopped walnuts or pecans
Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Then continue beating to very stiff peaks. Fold in the confectioners' sugar, then the vanilla and nuts. Spoon into lightly greased 8-inch pie plate to form nestlike shell; build sides up 1 inch above edge of pan. Bake in slow oven (300 degrees) 50 to 55 minutes (check at 45 minutes). Cool.
1 bar (4 ounces) sweet chocolate, chopped
1/2 ounce (1/2 square) baking chocolate, chopped
4 tablespoons water
1 teaspoon vanilla
1 cup whipping cream
Stir chocolates in the water over very low heat or in a double boiler until melted; cool until thickened. Add vanilla. Whip cream, fold in chocolate mixture. Pile into shell. Chill for 2 hours.