1 bar Baker's sweet chocolate
1 stick butter
1 can Eagle Brand milk
4 egg yolks, beaten well
1 tsp. vanilla
1 sm. container Cool Whip
1 graham cracker pie crust

Melt chocolate and butter in saucepan over low heat. When melted cook for 5 minutes while stirring. Add Eagle Brand milk and cook, stirring until bubbly, over low heat. Add egg yolks and vanilla. Stir good. Cover and let cool. Pour into graham cracker pie crust and top with Cool Whip. Chill until firm, about 3 hours.