Frozen Chocolate Mousse in a Meringue Walnut Crust

 4 egg whites

2/3 c. sugar

1 c. chopped walnuts

1/4 c. light corn syrup

1/2 c. semi-sweet chocolate chips

2/3 c. sweetened condensed milk

1 c. whipping cream

1 tsp. vanilla

Bring the egg whites to room temperature.  Butter and flour a 9-inch pie plate.  Preheat the oven to 275 degrees.

Beat the egg whites until soft peaks form.  Gradually add the sugar to the egg whites then beat to stiff peaks.  Fold in the walnuts.  Spread over the bottom and sides of the prepared pie plate, forming a high edge.  Bake at 275 degrees for 1 hour, then turn off the oven and let sit with the door closed for 2 hours.  Then remove the pie plate from the oven and let cool.

Heat the corn syrup to boiling.  Reduce the heat and add the chocolate chips, then stir until melted.  Remove from the heat.  Blend in the sweetened condensed milk.  Slowly stir in the cream and vanilla.  Cover and chill.  When throughly chilled, ship until soft peaks form.  Spoon into the crust.  Cover and freeze overnight.