1 baked pie shell
1 can Eagle Brand milk
2 (1 oz.) sq. unsweetened chocolate
1/4 tsp. salt
1/4 c. hot water
1/2 tsp. vanilla
1 (8 oz.) carton Cool Whip

Cook chocolate, milk and salt in a double boiler. Stir until it thickens. Slowly add water and stir to keep mixture smooth. Continue to cook 2 to 5 minutes or until thickens again.

Remove from heat and add vanilla. Let cool for 30 minutes. Stir occasionally. Fold 1/2 of the Cool Whip into the cool mixture. Put mixture in the cooled pie shell. Refrigerate. Add rest of Cool Whip later.