1 9-inch baked pastry shell
3 (1-oz) bars Hershey’s
-unsweetened chocolate
1 cn (14-oz) Eagle Brand
-sweetened condensed milk;
-not evaporated milk
1/4 ts Salt
1/4 c Water
2 Egg yolks
1 ts Vanilla extract
1 c Whipping cream; whipped
Additional whipped cream
In saucepan, over medium heat, melt chocolate with sweetened condensed milk
and salt. Cook and stir until VERY THICK and bubbly, 5-8 minutes. Add water
and egg yolks; cook and stir rapidly until mixture thickens and bubbles
again. Remove from heat; stir in vanilla. Pour into large bowl. Chill
thoroughly. Beat until smooth. Fold in 1 cup whipping cream, whipped. Pour
into prepared pastry shell. Chill 3 hours or until set. Top with additional
whipped cream; garnish. Refrigerate.
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
6 Servings