Magic Chocolate Pie

• 2 ounces, weight Bakers Unsweetened Chocolate Squares
• 1 can Sweetened, Condensed Milk
• 1 pinch Salt
• 1/2 cups Hot Water
• 1 tub Whipped Topping
• 1 whole Prepared Regular Size Graham Cracker Crust

1. Over a double boiler, combine 2 squares of unsweetened chocolate, pinch of salt and the condensed milk. Stir over boiling water until chocolate is melted. Continue stirring until mixture becomes thick.
2. While continuing to cook over double boiler, add hot water a little at a time and stir to re-thicken mixture. (I usually add a couple tablespoons at a time.) The final mixture should be smooth and velvety and have the consistency of pudding.
3. Pour into prepared graham cracker crust. Allow to cool for 30 minutes. Refrigerate for two hours before serving.
4. Spread whipped topping over pie to serve.
5. I have crushed Nutter Butter cookies and substituted them for graham crackers in any graham cracker crust recipe. Talk about good!

weight bakers, milk, salt, water, regular

Taken from tastykitchen.com/recipes/desserts/magic-chocolate-pie/ (may not work)