CHOCOLATE VELVET PIE

1 (9-inch) unbaked pastry shell, pricked with a fork
2 bars (1 oz each) Hershey's Unsweetened Baking Chocolate
1 (14 oz) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 eggs, well beaten
1 cup water
2 teaspoons vanilla extract
Whipped cream or whipped topping (for serving)

Preheat oven to 400 degrees F.

Bake pastry shell 15 minutes.

Meanwhile, in heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk; remove from heat. Stir in eggs. Add water and vanilla; mix well. Pour into hot pastry shell.

Bake 10 minutes. Reduce oven temperature to 300 degrees F; bake 20 minutes longer or until center is set. Cool. Chill thoroughly.

TO SERVE:
Top with whipped cream. Garnish as desired. Refrigerate leftovers.

Makes 1 (9-inch) pie
Source: Dessert Collection from Eagle Brand and Hershey's by Best Recipes Magazine