Or you can call it decadent or obscene.....either way, it's a once a year treat for us (well, maybe twice.)
Creamy Chocolate Pie
1 9-inch baked pastry shell
3 1-oz. sqs. unsweetened chocolate
1 14-oz. can Eagle Brand Milk
1/4 tsp. salt
1/4 cup hot water
1 tsp. vanilla extract
1 cup (1/2 pint) whipping cream, whipped
Extra sweetenedwhipped cream for topping
Over medium heat, melt chocolate in saucepan with Eagle Brand and salt. Cook and stir until thick and fudgy, about 5-8 minutes. Add water, cook and stir until it thickens and boils. Remove from heat, add vanilla. Cool 15 minutes. Chill 20-30 minutes, stir. Fold in whipped cream. Pour into shell. Chill 3 hours. Top with extra whipped cream and chocolate curls.
Don't substitute Cool Whip for the real whipped cream, or it just won't be as good. I usually cover the whole pie and then add the chocolate curls, but you could get creative and pipe the whipped cream around the edges or create designs--depends on how much you like whipped cream. Don't sweeten the cream that's going into the pie.
YUMMY! I'm definitely going to make this. Of course, it would be much nicer, if you just invited me over.
ReplyDeleteIf you come to see me, Sweetie, I'll definitely make this pie, but I think it would be cheaper if you made it yourself rather than flying from Oregon to Texas.
ReplyDeleteI made this for a church session meeting one night, and that's where the "obscene" description came from. One of the guys thought it was fantastic, and by the next Sunday, his wife was asking me for the recipe.
I got it off the Eagle Brand can.