Haven't tried this but the picture looked good enough to eat.

3	lg.	egg whites
¼	tsp.	salt
¼	tsp.	cream of tartar
2½	tsp.	vanilla extract
2¼	c.	confectioners sugar
½	c.	unsweetened cocoa
1	tsp.	instant espresso-coffee powder
2	c.	heavy or whipping cream
2	tbsp.	milk
		chocolate curls for garnish

Preheat oven to 300°.  Grease and flour 9-inch metal pie pan.

In small bowl, with mixer at high speed, beat egg whites, salt, and cream of tartar until soft peaks form.  Beating at high speed, add 1 tsp. vanilla and sprinkle in 1 cup confectioners sugar, 2 tbsp. at a time, beating well after each addition until sugar dissolves and whites stand in stiff, glossy peaks.

With metal spatula, evenly spread meringue over bottom and up sides of pie pan, making an edge above pie pan rim.  Bake meringue for 1 hour.  Turn off oven and let meringue remain in oven 1 hour to dry out.  Cool meringue shell in pie pan on wire rack.

Meanwhile, prepare filling:  Sift cocoa with remaining 1¼ cups confections sugar.  In cup, dissolve espresso powder in 1 tsp. hot water.  In large bowl, with mixer at medium speed, beat heavy or whipping cream, dissolved espresso, and remaining 1½ tsp. vanilla just until soft peaks form.  Reduce speed to low; gradually beat in cocoa mixture until thoroughly blended and stiff peaks form (do not overbeat).  Beat in milk.

With rubber spatula, spread cocoa cream into cooled meringue shell.  If not serving pie right away, cover and refrigerate until ready to serve.  Garnish with chocolate curls.

Makes 10 servings