Ingredients
3 egg whites
1/8 tsp. cream of tartar
dash salt
3/4 cup sifted sugar
3/4 cup finely chopped nuts (walnuts or pecans)
2 tsp. vanilla
4 oz. sweet chocolate
3 tbsp. strong black coffee
1 cup heavy cream

Directions
Beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in nuts and 1 teaspoon vanilla. Turn the meringue into a buttered 9-inch pie plate and make a nest-like shell, building up the sides 1/2-inch above the edge of the pie plate. Bake 275 degrees for 1 hour then cool.

Place chocolate and coffee in a saucepan over low heat. Stir until the chocolate is melted and smooth. Cool and stir in remaining 1 teaspoon vanilla. Whip the cream and fold into melted chocolate. Turn into the meringue shell. Chill at least 2 hours.