Mary Starr - Frozen Chocolate Velvet Pie Recipe

Beat two egg whites, 1/8 teaspoon salt until soft peaks form. Gradually add, continuing to beat until very stiff, 1/4 cup granulated sugar. Fold in 2 cups finely chopped walnuts. Spread in a greased eight-inch pie pan, building the sides up 3/4 inch high. Bake 12 minutes at 400, then cool.

Meanwhile Combine in a saucepan:
1/4 White corn syrup
1 Tablespoon water

Bring just to the boiling point. Remove from heat.
Stir In:
1 tablespoon vanilla
1 Cup semi-sweet chocolate bits

Stir until chocolate has melted, then cool. Reserve 2 tablespoons mixture.
Combine remaining chocolate mixture in big bowl of mixer with:
2/3 Cup chilled sweetened condensed milk
1 1/2 cups heavy cream

Blend well, then beat until soft peaks form. Spread in cooled meringue shell. Freeze uncovered until firm. Garnish with reserved chocolate mixture. Return to freezer until garnish is firm, then wrap for storage. Pie will keep frozen for one month.
Note: I found this amount will make a nine inch pie and in my oven it is better to use 350 degree temperature for shell.