9 oz. packaged graham cracker crumb crust
1 c. Reese's peanut butter chips
1/4 c. (1/2 stick) butter
1/4 c. Hershey's cocoa
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated)
1/3 c. water
1 egg, beaten
1/2 tsp. vanilla extract
Whipped topping (optional)

Heat oven to 350 degrees. Sprinkle chips on bottom of crust. In medium saucepan over low heat, melt butter. Add cocoa; stir until smooth. Add sweetened condensed milk and water; stir with whisk until well blended. Stir in egg and vanilla. Remove from heat. Pour into crust. Bake 30 minutes or until edges are set (center will firm while cooling). Cool slightly. Garnish with whipped topping, if desired. Serve warm or at room temperature. 8 servings.