Frango Cream Angel Pie

4 oz. German Sweet Chocolate 2 T. water 2 tsp. instant
coffee 3 egg whites 1/4 tsp. cream of tartar 1 c.
sugar 1 c. crushed crackers 1 tsp. peppermint
extract 1/2 c. chopped nuts 1 c. whipping cream 1
tsp. vanilla crushed nuts

Beat egg whites and cream of tartar until frothy. Beat in sugar
gradually until stiff peaks form. Fold in crackers, chopped nuts,
and vanilla. Spread into well-greased 9 inch pie pan. Bake at 350F
for 30 minutes, then cool. Melt chocolate, water, and coffee, add
peppermint extract, then cool. Whip cream until stiff, fold into
chocolate mixture.

Spread into cooled shell, garnish with nuts, chill.