1 unbaked Classic Crisco single crust
2 squares unsweetened chocolate
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 eggs, well beaten
1 c. water
2 tsp. vanilla
Whipped cream

Preheat oven to 400 degrees. Bake pie crust for 15 minutes. Meanwhile in heavy saucepan, over low heat, melt chocolate with Eagle milk. Remove from heat. Stir in eggs. Add water and vanilla; mix well. Pour into hot crust. Bake 10 minutes. Reduce oven temperature to 300 degrees. Bake 20 minutes longer or until center is set. Cool - chill thoroughly. Top with whipped cream. Garnish as desired. Refrigerate leftovers.