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. all-purpose biscuit baking mix
2 eggs
1 tsp. vanilla
1 c. chopped nuts

Heat oven to 375 degrees. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325 degrees.

In saucepan over low heat (very low), melt chips with butter.

In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Stir in nuts. Pour into prepared pastry shell. Bake 35 to 45 minutes or until center is set. Cool. Serve warm or at room temperature with ice cream if desired. Makes one 9 inch pie.