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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This started out as just a plain chocolate pie that I dressed up for company. Now when I serve it, guests often tell me, Your pie looks too good to eat - but I won't let that stop me! -Ellen Arndt, Cologne, Minnesota Ingredients:
1 unbaked pastry shell (9 inches) |
4 ounces german sweet chocolate, chopped |
1/4 cup butter |
1 can (14 ounces) sweetened condensed milk |
1/2 cup water |
2 eggs, lightly beaten |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1/2 cup chopped pecans |
filling: |
1 cup cold milk |
1 package (3.9 ounces) instant chocolate pudding mix |
1 cup whipped topping |
topping: |
1 cup heavy whipping cream |
1 tablespoon confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil and set shell aside. Reduce heat to 375°.
2. In a heavy saucepan, melt chocolate and butter. Remove from the heat; stir in milk and water. Add a small amount of hot chocolate mixture to eggs; return all to the pan. Stir in vanilla and salt. Pour into shell; sprinkle with nuts. Cover edges with foil. Bake for 35 minutes or until a knife inserted near the center comes out clean. Remove to a wire rack to cool completely.
3. In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Spread over nut layer; cover and refrigerate.
4. In a bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff peaks form. Spread over pudding layer. Refrigerate until set, about 4 hours. Yield: 6-8 servings.
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