In a large bowl, combine the egg whites with the cream of tartar and salt. Use an electric mixture to beat until foamy. Add the sugar gradually while beating, until the meringue makes very stiff glossy peaks. Fold in the vanilla and nuts.
Spread over the bottom and sides of a well-greased 9 inch pie plate. Bake for 50 minutes. Turn off the oven and let cool without removing.
FILLING
Place the chocolate and water in a double boiler; simmer, and stir until chocolate has melted. Add the coffee. Cool and add the vanilla.
Fold the mixture into the whipped cream and pile into the cooled meringue crust.
Chill at least two hours before serving.
Notes
If you are preparing this recipe as gluten-free, just make sure that the brand of chocolate you are using is GF.