Beat egg whites, vinegar and salt until soft mounds form. Add 1/2 cup sugar gradually, beating until meringue stands in stiff glossy peaks. Spread on bottom and sides of baked pie shell. Bake at 325° for 15 to 18 minutes, until lightly browned. Cool.

Chocolate Whipped Cream Filling: Add 2 slightly beaten egg yolks and 1/4 cup water to 1 cup (6-ounce package) melted semi-sweet chocolate pieces. Spread 3 tablespoons of this over cooled meringue. Chill remainder. Combine 1/4 cup sugar and 1 cup whipping cream. Beat until thick. Spread half over chocolate in pie shell. Combine remaining whipped cream with the chocolate mixture. Spread over whipped cream in pie shell. Chill at least 4 hours. Makes 1 (9-inch) pie.