Categories: pie
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
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Line unpricked pastry shell with a double thickness of heavy-duty foil.
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Bake at 450°F for 5 minutes.
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Remove foil and set shell aside.
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Reduce heat to 375°F.
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In a heavy saucepan, melt chocolate and butter.
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Remove from heat; stir in milk and water.
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Add a small amount of hot chocolate mixture to eggs; return all to pan.
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Stir in vanilla and salt.
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Pour into shell; sprinkle with nuts.
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Cover edges of crust with foil.
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Bake for 35 minutes or until tests done.
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Remove to a wire rack to cool completely.
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In a mixing bowl, beat milk and pudding mix until smooth.
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Fold in Cool Whip.
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Spread over nut layer; cover and refrigerate.
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In a mixing bowl, beat cream until soft peaks form.
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Add sugar and vanilla, beating until stiff peaks form.
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Spread over pudding layer.
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Refrigerate until set, about 4 hours.