German Chocolate Angel Pie 

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 finely chopped pecans
1 (4 ounce) bar German sweet chocolate
3 tablespoons water
1 teaspoon vanilla extract
1 cup whipping cream
                   
1. Preheat oven to 300 degrees F. Grease one 8" pie pan. 
2. Beat the egg whites, salt, and cream of tartar together
   until foamy. Gradually beat in the sugar and 1/2 teas
   of the vanilla. Beat on high speed until stiff and glossy.
   Fold in the chopped pecans. Spoon meringue into the 
   prepared pan forming a slight nest. 
3. Bake at 300 degrees F for 50 to 55 mins. Let cool
   completely. 
4. While the crust is baking, melt the German chocolate with
   the water. Let cool until thickened. Stir in the remaining
   1 teas of vanilla. 
5. Whip the whipping cream and fold into the cooled chocolate
   mixture. Pile into the cooled pie shell and chill.