Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 T. at

a time, beating well after each addition. Then continue beating to very stiff

peaks. Fold in vanilla and nuts. Spoon into lightly greased 8 inch pie pan to

form nest like shell, build sides up 1/2 inch above edge of pan. Bake at 300

for 50 - 55 minutes. Cool. Stir chocolate in the water over low heat until

melted, cool until thickened. Add 1 t. vanilla. Whip cream, fold in choco-

late mixture. Pile into shell. Chill 2 hours.