Combine egg whites, salt, and cream of tarter and beat until foamy.  Add the sugar, 2 tbsp. at a time, beating well after each addition.  Continue beating until very stiff peaks will form.  Fold in the nuts and 1/2 tsp. of vanilla.

Spoon into lightly greased 8-in. pie pan and make a nest-like shell, building up the sides to about 1/2 in. above the pan.  Bake in a slow oven (300 degrees) 50-55 min. Cool.

Melt chocolate in water over low heat, stirring constantly.  Cool until thickened.  Add 1 tsp. vanilla.  Then whip cream and fold in the chocolate mixture.  Pile into meringue shell.  Chill for about 2 hours.  Makes 6-8 delicious servings.