1 (9 inch) unbaked pastry shell
1 (6 oz.) pkg. semi-sweet chocolate chips (1 c.)
1/4 c. butter
1 (14 oz.) can Eagle brand sweetened condensed milk (not evaporated milk)
1/2 c. biscuit baking mix
2 eggs
1 tsp. vanilla extract
1 c. chopped nuts

Preheat oven to 375 degrees. Bake pastry shell 10 minutes, remove from oven. Reduce oven temperature to 325 degrees. Meanwhile in saucepan over low heat, melt chips with butter. In large mixer bowl, beat chocolate mixture with remaining ingredients excepts nuts until smooth.

Add nuts. Pour into prepared pastry shell. Bake 35 to 40 minutes or until center is set. Cool slightly. Serve with ice cream if desired. Refrigerate leftovers.