Chocolate Nut Angel Pie

Preheat oven to 275F.

Whisk together the sugar and the cream of tartar in a small bowl.

Whip the egg whites until just frothy then gradually add the sugar mixture while the mixer is going. Continue to beat the egg whites until they hold stiff, glossy peaks. Fold the chopped toasted pecans into the meringue.

Smooth the meringue into a greased nine inch pie dish and bake in the preheated oven for one hour, until golden. Remove from the oven and let the crust cool completely before filling.

To make the filling, melt the chocolate chips in a double boiler or microwave (stirring every 30 seconds until melted). Heat one tablespoon of the cream for a few seconds in the microwave, then stir it into the melted chocolate. Then, whip the remaining cream on high speed using a mixer until soft peaks form and then fold the melted chocolate into the whipped cream, reserving about a tablespoon of the melted chocolate in the bowl.

Smooth the filling into the pie shell and drizzle remaining chocolate on top. Refrigerate for two hours before serving.