Chocolate Angel Pie

2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sugar
1/2 c. chopped nuts
1 1/2 tsp. vanilla
1 pkg (4 oz) Baker's German Chocolate
2 T. water
1 cup. sweetened whipped cream
1 Heath candy bar

Beat egg whites with salt and cream of tartar until foamy. Add sugar gradually, beating until stiff peaks hold. Fold in nuts and 1/2 tsp. vanilla. Spread in 8 in pie plate, building up sides. Bake at 300 degrees for 50 minutes. Cool.
Melt chocolate in water over low heat, stirring constantly. Cool until thickened. Add remaining tsp. vanilla. Fold in half of whipped cream. Pile into meringue shell. Chill 3 hours. Put rest of whipped cream on top. Grate candy bar on top.