Yield: 6 Servings
|1 \N||9-inch baked pastry shell|
|3 \N||(1-oz) bars Hershey's unsweetened chocolate|
|1 can||(14-oz) Eagle Brand sweetened condensed milk; not evaporated milk|
|2 \N||Egg yolks|
|1 teaspoon||Vanilla extract|
|1 cup||Whipping cream; whipped|
|\N \N||Additional whipped cream|
In saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until VERY THICK and bubbly, 5-8 minutes. Add water and egg yolks; cook and stir rapidly until mixture thickens and bubbles again. Remove from heat; stir in vanilla. Pour into large bowl. Chill thoroughly. Beat until smooth. Fold in 1 cup whipping cream, whipped. Pour into prepared pastry shell. Chill 3 hours or until set. Top with additional whipped cream; garnish. Refrigerate.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .