MARIE CALLENDER'S GERMAN CHOCOLATE PIE 8-inch plain pastry pie shell (store bought or make your own) 1 small box dark chocolate pudding(cooking kind, not instant) 1 cup semisweet chocolate chips 1/2 cup fine coconut 1/2 cup chopped nuts (pecans or walnuts) Whipped topping (like Cool Whip) Take crust and cover bottom with chocolate chips, just enough for one layer to cover bottom. Heat in oven or microwave to SLIGHTLY warm and soften the chocolate chips. Meanwhile, cook pudding according to directions on box and add coconut and nuts, stir well. Pour while hot into pie crust. Chill in refrigerator until set. Once chilled, top with regular whipped topping (like Cool Whip). For more of a restaurant effect, put topping into a cake decorating bag with tip and pipe on. Sprinkle top with a few chocolate chips, coconut, and nuts for a finishing touch. Most people preferred the German Chocolate pie with whipped cream, but if you would prefer a meringue topping... 2 egg whites 1/2 teaspoon vanilla extract 1/4 teaspoon cream of tartar 4 tablespoons sugar Beat egg whites, vanilla extract and cream of tartar until soft peaks form. Gradually add sugar beating until stiff, glossy peaks form and sugar is dissolved. Spread over hot filling. For that Marie Callender' s effect leave a smidgen of filling visible around the edge, and don' t forget to sprinkle the chips, coconut and nuts on top. Bake at 350 degrees F for 12-15 minutes or till meringue is golden. Chill in fridge.