Beat egg whites nad cream of tartar until foamy in large bowl; add sugar, 1 tablespoon at a time, beating well after each addition, until meringue stand in stiff peaks. Shape 4 tine puffs, about 1 tablespoon meringue each, on an inverted 8 inch cake pan coverd with brown paper. Spread remaining meringue over bottom and sides os buttereed 8 inch pie plate, making meringue slightly higher around edge; sprinke with nuts. Bake shells and puffs in very slow oven, 275 F. for 50-60 minutes, or until crisp and light browned; let cool while making filling. Melt chocolate pieces in top of double boiler over hot, not boiling, water; stir in coffee; cook stirring constnatly, 5 minutes, or until thick, stir in vanilla. Whip cream until stiff in large bowl; fold in chocolate mixture; pour into meringue shell; chill 2-3 hours, or until filling is set enough to cut; garnish with meringue puffs. Serve in small wedges, as this is a very rich pie. MC formatting by bobbi744@sojourn.com Recipe by: 1960s Magazine article Posted to MC-Recipe Digest by Roberta Banghart on Mar 25, 1998