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Hello Nancy and Nancylanders. First , a huge thank you to the several who posted terrific Passover recipes! Now, before I put my recipe card away, I'd like to share this with all of you. This is not truly a Passover recipe, but since it has no flour, it can certainly be used. This was a big hit at my neice's Passover Seder last night. It's so easy but is a "wow" of a dessert.

Corinne's Chocolate Angel Pie ( For super chocolate lovers!)

Meringue shell

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup chopped walnuts
1/2 teaspoon vanilla
Beat egg whites until foamy. Add salt and cream of tartar. Beat until mixture stands up in soft peaks. Add sugar gradually and beat until very stiff. Fold in the nuts and vanilla. Grease an 8 in. pie pan heavily. Put mixture into pan, building the sides up like a nest. Bake in a slow oven 300 degrees for 55 minutes. Cool .

Filling
1/4 lb. semi sweet chocolate. (I used Baker's Semi-Sweet
Squares, but have also used other bars including bitter-sweet with great success.)
3 Tablespoons water
1 teaspoon vanilla
1 (8 oz.) container of Cool Whip (I used Fat Free)

Melt chocolate in top of double boiler or in microwave. (Watch carefully in microwave. It doesn't take long). Add hot water. Blend. Cool. Add vanilla. Fold into Cool Whip. (1 cup of cream whipped could also be used but the Cool Whip works well and is easy!) Refrigerate until shortly before serving. Then spoon the filling into the meringue shell. Be ready to lick your lips!

(I don't recommend refrigerating the meringue shell. You want it crisp.)
Corinne in Pittsburgh

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