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.
