Creamy Chocolate Pie
|Milk chocolate candy bar||8 7⁄10 Ounce (Almond Candy Bar)|
|Hot water||2 Tablespoon|
|Frozen whipped topping||8 Ounce, thawed|
|Baked 9 inch pastry shell||1 , baked|
Place candy bars and water in top of a double boiler, bring water to a boil.
Reduce heat to low, cook until candy bars melt.
Cool about 20 minutes.
Gradually fold in whipped topping.
Spoon into pastry shell.
Chill 8 hours.