Recipe: Creamy Chocolate Pie

CREAMY CHOCOLATE PIE

1 (9 inch) baked pastry shell
3 squares (1 oz each) semi-sweet (or unsweetened chocolate)
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
1/4 tsp salt
1/4 cup hot water
2 egg yolks
1 tsp vanilla extract
1 cup heavy (whipping) cream
additional whipped cream and shaved chocolate (for garnish)

In heavy saucepan, over medium heat, melt chocolate with condensed milk and salt. Cook and stir until very thick and bubbly, 5 to 8 minutes.

Add water and egg yolks; cook and stir rapidly until mixture thickens and bubbles again. Remove from heat; stir in vanilla.

Cool 15 minutes. Chill thoroughly, 20 to 30 minutes; stir.

In large mixer bowl, beat 1 cup whipping cream until stiff; fold in cooled chocolate mixture. Pour into prepared pastry shell. Chill 3 hours or until set.

Garnish with additional whipped cream and shaved chocolate. Refrigerate leftovers.

Servings: 8
Source: Eagle Brand