-Source: Better Homes &
-Gardens, March 1960
2 4-ounce packages 1/2 cup chopped pecans sweet cooking 4
stiff-beaten chocolate egg whites 1 tablespoon water 1
6-ounce can 4 beaten egg yolks (2/3 cup) evaporated 2 tablespoons
sifted milk, chilled icy confectioners' cold and whipped sugar
In double boiler, melt chocolate with water. Remove from heat; stir
in egg yolks, then sugar. Cool to room temperature, then stir in
pecans. Fold in egg whites and whipped evaporated milk. Cover bottom
and sides of 8x8x2-inch baking dish with layer of vanilla wafers. Top
with half of the chocolate mixture, then with a layer of wafers.
Carefully spoon on remaining chocolate. Trim with wafer halves. Chill
several hours or overnight. Cut in 9 squares.