Ingredients
1 unbaked pastry shell (9 inches)4 ounces German sweet chocolate, chopped1/4 cup butter1 can (14 ounces) sweetened condensed milk1/2 cup water2 eggs, lightly beaten1 teaspoon vanilla extract1/4 teaspoon salt1/2 cup chopped pecansFILLING:1 cup cold milk1 package (3.9 ounces) instant chocolate pudding mix1 cup whipped toppingTOPPING:1 cup heavy whipping cream1 tablespoon confectioners’ sugar1 teaspoon vanilla extract
Preparation
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°.
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.
In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Spread over nut layer; cover and refrigerate.
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.
