Chocolate Chiffon Pie
2 (1 ounce) squares unsweetened chocolate, chopped
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1/3 cup water
1 envelope unflavored gelatin
1/2 teaspoon vanilla extract
1 cup (1/2 pint) heavy cream, whipped
1 (6 ounce) prepared chocolate or graham cracker pie crust
additional whipped cream for garnish
In a heavy saucepan, over low heat, melt chocolate with sweetened condensed milk.
In a small saucepan sprinkle gelatin over water and let stand 1 minute. Stir over low heat until gelatin dissolves. Combine gelatin and chocolate mixture. Add vanilla. Cool to room temperature. Fold in whipped cream. Pour into crust.
Chill for 3 hours or until set. Ganish with additional whipped cream.