Chocolate Velvet Pie

Name: Chocolate Velvet Pie
Ingredients: 1 (9-inch) unbaked pastry shell, pricked; 2 (1 oz.) bars Hershey's unsweetened baking chocolate; 1 (14 oz.) can Eagle Brand sweetened condensed milk; 2 eggs, well beaten; 1 c. water; 2 tsp. vanilla extract; whipped cream or whipped topping

7 ingredients

7 steps

Ingredients

1 (9-inch) unbaked pastry shell, pricked
2 (1 oz.) bars Hershey's unsweetened baking chocolate
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 eggs, well beaten
1 c. water
2 tsp. vanilla extract
whipped cream or whipped topping

Directions

1

Preheat oven to 400°.
2

Bake pastry shell 15 minutes. Meanwhile, in heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk. Remove from heat.
3

Stir in eggs. Add water and vanilla.
4

Mix well. Pour into hot pastry shell. Bake 10 minutes. Reduce oven temperature to 300° and bake 20 minutes longer or until center is set.
5

Cool.
6

Chill thoroughly. Top with whipped cream. Garnish as desired.
7

Refrigerate leftovers.