Easy to make and you get to pick a crust, either graham cracker (which I prefer) or regular.
1 baked pie shell (graham cracker or regular)
3 (1 oz.) squares unsweetened or semi-sweet chocolate
14 oz. can sweetened condensed milk
1/4 tsp. kosher salt
1/4 cup hot! water
1 tsp. pure vanilla extract
1 cup whipping cream
In a pan over medium heat, melt the chocolate with the milk and salt. Cook and stir until it’s really thick and fudgy – takes about 6-8 minutes. Add the water and cook and stri until it gets thicker and starts to bubble. Remove it from the heat and add the vanilla. Cool it for 15 minutes, then place in the fridge to cool thoroughly – takes about 30 minutes, then stir and set aside.
In a medium bowl, with an electric mixer (handheld works well here) beat the 1 cup of whipping cream until stiff, then fold this into the cooled chocolate mixture. Pour and spread evently into the pre-cooked & cooled pie shell. Chill this no less than 3 hours.