Chocolate Angel Pie (Evelyn Austin)

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Day before make topping:

2 tablespoons cocoa

1/2 cup sugar

1/2 pint whipping cream

Pie shell:

4 egg whites

1/4 teaspoon cream of tartar

1 cup sugar

1 teaspoon vanilla

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The day before you wish to serve the pie, make the topping. Blend together the topping ingredients and place in refrigerator and let stand overnight.

To make the shell beat the egg whites until stiff and then add in the cream of tartar. In the sugar and the vanilla. You can use half almond extract if desired.

Line greased Pyrex plate with wax paper. Spread mixture in plate and bake one hour in an oven at 275°. While Shell is still hot, remove wax paper and return to pie plate.

When shell is baked and cooled, whip topping mixture, and spread on top of pie. Then top with chopped browned almonds. Return to refrigerator until serving time.