Magic Chocolate Pie

-JANIS HURLEY (MMSH23A) 1 8" baked pie crust

1 can Eagle Brand Condensed Milk

2 ounces Baking chocolate

1/2 cup Hot water

1/4 teaspoon Salt

1/2 teaspoon Vanilla

1/2 cup Heavy cream -- whipped

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 1/2 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! Formatted by Elaine Radis