CHOCOLATE CHIFFON PIE

1 (1 oz) square unsweetened chocolate, chopped
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
1 envelope unflavored gelatin
1/3 cup water
1/2 tsp vanilla extract
1 cup heavy cream, whipped
1 (6 oz) ready-made chocolate or graham cracker crumb pie crust
Additional whipped cream

In heavy saucepan over low heat, melt chocolate with Eagle Brand. Remove from heat.

Meanwhile, in small saucepan, sprinkle gelatin over water; let stand 1 minute over low heat, stir until gelatin dissolves. Stir gelatin into chocolate mixture. Add vanilla. Cool to room temperature.

Fold in whipped cream. Spread into crust. Chill 3 hours or until set.

Garnish with additional whipped cream. Store covered in refrigerator.

Source: Eagle Brand Sweetened Condensed Milk