Fudgy Pecan Pie

• 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
• 1 cup cold milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 cup whipped topping
• 1 cup heavy whipping cream
• 1 tablespoon confectioners' sugar
• 1 teaspoon vanilla extract

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u0b0 for 5 minutes. Remove foil and set shell aside. Reduce heat to 375u0b0.
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 in 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.

pastry shell, sweet chocolate, butter, condensed milk, water, eggs, vanilla, salt, pecans, cold milk, chocolate pudding, heavy whipping cream, sugar, vanilla

Taken from www.tasteofhome.com/recipes/fudgy-pecan-pie/ (may not work)