Meringue Crust
2 egg whites, room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup finely chopped nuts (I used almonds)
1/2 tsp vanilla
Filling
1 1/2 cups heavy cream
1 tsp vanilla
1 8 oz milk chocolate bar with almonds (I use 2 large Hershey’s with Almonds to get 8oz)
Directions
Meringue Crust
Preheat oven to 300 degrees F. Beat egg whites, salt, and cream of tartar till frothy. Add sugar gradually until stiff peaks form. Fold in nuts and vanilla. Spread into greased 9-inch pie pan, building up on sides of pie pan. Bake for 50 minutes. Cool completely.
Filling
Whip cream. Break of ¾ of chocolate bar into pieces and melt in top of double boiler or microwave in glass bowl. When chocolate is just lukewarm, fold into whipped cream and vanilla. Pile chocolate filling into meringue shell. Grate remaining chocolate to garnish pie. Chill in refrigerator for two hours before serving.