Ingredients
- 8 pie crust (baked)
- 120 ml cream whipped (heavy)
- 120 ml water (hot)
- 60 gr baking chocolate
- 2 gr vanilla
- 1 gr salt
- 1 package condensed milk
Melt chocolate with milk and salt in double boiler. Stir constantly over boiling water until very thick. Gradually stir in water; keeping smooth, continue cooking, stirring often until mixture thickens. Remove from heat. Stir in vanilla. Pour into shell. Cool at room temperature half hour. Refrigerate at least 3 hours. Garnish with whipped cream just before serving.This is from a very old Eagle Brand cookbook. This is very rich and delicious!
