Chocolate Fluff Pie

Shell:

• 4 – 5 egg whites
• pinch of salt
• 1/4 tsp cream of tartar
• 1 C. sugar
• 1 tsp vanilla

Beat egg whites, salt, & tartar until it forms soft peaks. Add sugar slowly, at high speed. Blend in 1 tsp vanilla, beat until very stiff. Pile into 2, 9” well, buttered pie shells. Bake at 275 for 1 hr. Turn off oven & let cool in oven.

Filling:

• 9-3/4 oz.Hershey Candy Bar (or equivalent)
• 1 pint whipping cream
• 1 tsp vanilla
• 6 T. cold water

Combine chocolate, water & vanilla in sauce pan until melted, cool. Add to whipped cream. Pour into pie shells. Refrigerate.