Instructions: For shell, preheat oven to 200. With mixer at high speed beat together egg whites, salt and cream of tartar until foamy. Add food colouring.

Beat in sugar, 1 Tbs. at a time, until stiff peaks form. Using spoon or pastry bag with star tip spread or pipe meringue into bottom and sides of 9" pie pan, building up rim 1" above pan. Sprinkle hazelnuts over bottom of meringue. Bake 1 hour or until meringue is set. Turn off oven; let meringue stand in oven until dry, at least 2 hours.

Meanwhile, for filling, in pot combine cornstarch, sugar and salt. Stir in milk until well combined. Over medium heat bring mixture to a boil, stirring constantly. Continue cooking, stirring, 1 minute. Remove from heat, Stir in chocolate until melted and mixture is smooth. Cover surface or filling with plastic wrap; let cool. Beat cream until stiff peaks form, gently fold into chocolate mixture. Spoon into meringue shell. Chill until firm, about 30 minutes. Garnish with whipped cream and jelly beans, if desired.

Whipped cream is put on in a criss cross pattern with jelly beans at the crosses.

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