Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ¼ teaspoon | Salt |
| ¼ cup | Water |
| 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, .