German Chocolate Angel Pie

Beat until foamy 2 egg whites, 1/8 t. cream of tartar, 1/8 t. salt;
Add by 2 Ts 1/2 c. sugar (8T) beating well until stiff peaks form.

Fold in 1/2 t. vanilla and 1/2 c. pecans.

Spoon into lightly greased 8" pie plate to form a shell.  Build up
sides 1/2" above edge of pan and bake at 300 degrees for 50-55 min.
Let cool.

Melt together 4 oz of German (semi-)sweet chocolate with 3 T water and let cool.

Fold chocolate mixture in to 1 t vanilla and 1 c whipped cream.  Pile
into shell and chill 2 hours.