In large, microwave-safe bowl, melt chocolate chips and butter at 50% power for 2 minutes until butter is melted; stir until smooth, Whisk in salt, sugar, cocoa powder, eggs, evaporated milk and vanilla extract, whisk until well blended. Pour chocolate mixture into crust.

Bake 30 minutes or until filling has puffed, but center still wiggles. Cool completely. Refrigerate until ready to serve.

Garnish with shipped cream and chocolate shavings, if desired.

Notes: Try baking pie shell 8 minutes in preheated 350 degree oven before filling shell. I have used half Splenda and half sugar with good results.

Submitted by: Judy Dennert