1
: In heavy saucepan, over medium heat, melt chocolate with Eagle Brand and salt. Cook and stir 5 to 8 minutes until thick and bubbly. Add water and egg yolks; cook and stir rapidly until mixture thickens and bubbles again.
2
: Remove from heat; stir in vanilla. Cool 15 minutes. Chill thoroughly, 20 to 30 minutes; stir.
3
: Beat 1 cup (250 mL) whipping cream until stiff; fold in cooled chocolate mixture.
4
: Pour into prepared pastry shell. Chill 3 hours or until set. Garnish with additional whipped cream and shaved chocolate.