1

Preheat oven to 275 degrees F.

2

Beat egg whites with electric beater until frothy. Add cream of tartar and beat until soft peaks form. Add sugar a little at a time, and continue beating until very stiff peaks form. Fold in pecans.

3

Cover 2 baking sheets with brown paper or parchment. Using an 8" plate, draw a circle on each paper. Divide and spread meringue over each circle, shaping into flat shells.

4

Bake for 45 minutes. Turn the oven off and leave the crusts in the oven for another 45 minutes (do not open the oven door!). Then remove from oven and cool.

5

When ready to serve, beat cream until very stiff. Fold in syrup and vanilla.

6

Spread meringue layer with half of the chocolate cream. Add second meringue and cover the top with remaining cream mixture. With a fork, make designs on the top. Decorate with chocolate shavings and pecan halves.

7

Freeze for at least 6 hours. Remove from freezer 5-10 minutes before serving.