Ingredients: 1 unbaked pie shell 1 package (4 ounces) German sweet chocolate ? cup margarine 1 can (14 ounces) sweetened condensed milk ? cup water 2 eggs, beaten 1 ? teaspoons vanilla extract ? teaspoon salt ? cup chopped pecans Filling: 1 cup cold milk 1 package (4 ounces) instant chocolate pudding mix 1 cup Cool Whip Topping: 1 cup whipping cream 1 tablespoon powdered sugar 1 teaspoon vanilla extract Directions:Bake the pie shell at 450 degrees F for about 5 minutes. Remove the shell and reduce the oven temperature to 375 degrees F. In a saucepan, melt the chocolate and margarine together. Stir in milk and water. Add about ? a cup of the hot mixture to the beaten eggs, then pour them into the saucepan. Stir in the vanilla and salt. Pour into the pie shell and sprinkle the chopped nuts on top. Bake for about 35 minutes. Remove and cool completely. In a mixing bowl, beat the pudding and milk together. Fold in the Cool Whip. Spread over the pie. Put the pie in the refrigerator while you prepare the last layer. Whip the whipping cream until soft peaks form. Add the vanilla and sugar, then beat until stiff peaks form. Spread over pie and refrigerate at least 4 hours |