French Silk Chocolate Pie

• 1 whole Pie Crust, Baked And Cooled
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 2 ounces, weight Unsweetened Chocolate
• 1 teaspoon Salt
• 1/4 cups Hot Water Or Coffee (I Always Use Coffee In Chocolate)
• 1/2 teaspoons Vanilla
• 1/4 cups Semisweet Chocolate Chips, Melted (optional)
• 1/4 cups Toasted Nuts (optional)
• 1/2 cups Toasted Coconut (optional)
• 1 cup Whipping Cream
• 1 container (12 Oz. Size) Cool Whip, Thawed, For Topping

1. Note: the prep time includes cooling down the filling.
2. Bake pie crust as directed.
3. In the top of a double boiler, heat condensed milk, chocolate, and salt, stirring constantly till thick. Add water or coffee slowly. Stir till blended. Stir occasionally till thickened again.
4. Cool to room temperature. Stir in vanilla.
5. Optional: with a brush, paint melted chocolate on the bottom of the crust, sprinkle with nuts and /or coconut.
6. Beat whipping cream till stiff peaks form and fold into the chocolate mixture. Pour into baked and cooled pie crust.
7. Top with Cool Whip and refrigerate till cold.

pie crust, milk, chocolate, salt, ubc, vanilla, ubc, ubc, toasted coconut, whipping cream

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