9 inch unbaked pastry shell
1 c. semi-sweet chocolate chips
1/4 c. butter
1 (14 oz.) can Eagle Brand milk
1/2 c. Bisquick
2 eggs
1 tsp. vanilla
1 c. chopped nuts

Heat oven to 375 degrees. Bake shell 10 minutes; remove from oven. Reduce temperature to 325 degrees. In saucepan over low heat melt chips with butter. In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Stir in nuts; pour into shell. Bake 35 to 45 minutes or until center is set. Cool. Serve warm or at room temperature with vanilla ice cream.