This recipe comes from my old neighbor Debbie O'Malley in Dalton PA.
Begin with one bottom crust, baked pie shell.
Beat: 3 egg whites, 1/2 tsp vinegar, 1/4 tsp salt, 1/4 tsp cinnamon.
Add: 1/2 c. sugar until meringue stands in stiff glossy peaks. Spread on the bottom and sides of the baked pie shell.
Bake at 325 degrees for 15-18 minutes or until lightly browned. Cool.
Chocolate Whipped Cream
1 6 oz. bag semi-sweet or bittersweet chocolate chips, melted
2 egg yolks
1/4 c. water
Beat together and spread 3 tbs. of this mixture over the cooled meringue. Chill the remaining mixture.
Combine 1/4 c. sugar, 1/4 tsp cinnamon, 1 cup whipping cream, and beat until thick. Spread half over the chocolate mixture in the pie shell. Combine the remaining whipped cream with the reserved chocolate mixture. Spread over the whipped cream in the pie shell. Chill at least four hours. Serve with dollops of additional whipped cream and a sprinkle of cinnamon.