Creamy chocolate pie #1

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, .

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