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This is the original recipe from The Dessert Lovers' Handbook, Borden, 1969.

Print this Recipe


1 baked 9-inch pastry shell, cooled
1 can Eagle Brand Sweetened Condensed Milk
2 (1-oz.) squares unsweetened chocolate
1/4 teaspoon salt
1/4 cup hot water
1/2 teaspoon vanilla extract
1 cup (1/2 pint) heavy cream, whipped

In the top of double boiler, combine sweetened condensed milk, chocolate and salt.  Cook over hot water; stir constantly, until mixture is very thick.  Gradually add water; stir to keep mixture smooth.  Continue to cook 2-5 minutes, or until mixture thickens again.  Stir frequently.  Remove from heat.  Stir in vanilla extract.

Chill mixture in refrigerator or over ice water until cool.  Fold whipped cream into cooled chocolate mixture.  Pour into pastry shell.

Refrigerate about 4 hours.  If desired, garnish with additional whipped cream, shaved chocolate or chopped nuts.

Variation:  Chocolate Mint Pie:  Substitute 1/2 teaspoon mint extract for the vanilla extract.

(Makes one 9-inch pie)

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