1	(9-inch)	baked pastry shell
3	(1-ounce) squares	unsweetened or semi-sweet chocolate
1	(14-ounce) can	Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/4	tsp.	salt
1/4	cup	hot water
2		egg yolks
1	tsp.	vanilla extract
1	cup	(1/2 pint) whipping cream
		Additional whipped cream

In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook stirring rapidly until very thick and bubbly, 5 to 8 minutes. Add water and egg yolks; cook and stir rapidly until mixture thickens and bubbles again. Remove from heat; stir in vanilla. Cool 15 minutes. Chill thoroughly, about 30 minutes; stir. In large mixer bowl, beat 1 cup whipping cream until stiff; fold into cooled chocolate mixture. Pour into prepared pastry shell. Chill 3 hours or until set. Spread top with additional whipped cream; garnish as desired.