Ingredients
- 1 9" unbaked pie shell
- 1 (4 ounce) package German sweet chocolate
- 1/4 cup butter or 1/4 cup margarine
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup water
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- Filling:
- 1 cup cold milk
- 1 (4 ounce) package instant chocolate pudding mix
- 1 cup Cool Whip
- Topping:
- 1 cup whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla
Directions
-
Line unpricked pastry shell with a double thickness of heavy-duty foil.
-
Bake at 450°F for 5 minutes.
-
Remove foil and set shell aside.
-
Reduce heat to 375°F.
-
In a heavy saucepan, melt chocolate and butter.
-
Remove from heat; stir in milk and water.
-
Add a small amount of hot chocolate mixture to eggs; return all to pan.
-
Stir in vanilla and salt.
-
Pour into shell; sprinkle with nuts.
-
Cover edges of crust with foil.
-
Bake for 35 minutes or until tests done.
-
Remove to a wire rack to cool completely.
-
In a mixing bowl, beat milk and pudding mix until smooth.
-
Fold in Cool Whip.
-
Spread over nut layer; cover and refrigerate.
-
In a mixing bowl, beat cream until soft peaks form.
-
Add sugar and vanilla, beating until stiff peaks form.
-
Spread over pudding layer.
-
Refrigerate until set, about 4 hours.