Fudgy Pecan Pie - cooking recipe

Ingredients

1 9\" unbaked pie shell
1 (4 ounce) package German sweet chocolate
1/4 cup butter or 1/4 cup margarine
1 (14 ounce) can sweetened condensed milk
1/2 cup water
2 eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped pecans
Filling
1 cup cold milk
1 (4 ounce) package instant chocolate pudding mix
1 cup Cool Whip
Topping
1 cup whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla

Preparation

Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450\u00b0F for 5 minutes.
Remove foil and set shell aside.
Reduce heat to 375\u00b0F.
In a heavy saucepan, melt chocolate and butter.
Remove from heat; stir in milk and water.
Add a small amount of hot chocolate mixture to eggs; return all to pan.
Stir in vanilla and salt.
Pour into shell; sprinkle with nuts.
Cover edges of crust with foil.
Bake for 35 minutes or until tests done.
Remove to a wire rack to cool completely.
In a mixing bowl, beat milk and pudding mix until smooth.
Fold in Cool Whip.
Spread over nut layer; cover and refrigerate.
In a mixing bowl, beat cream until soft peaks form.
Add sugar and vanilla, beating until stiff peaks form.
Spread over pudding layer.
Refrigerate until set, about 4 hours.