2 (1-ounce) squares unsweetened chocolate
1/4 cup margarine
1 tablespoon instant coffee dissolved in 1/4 cup hot water
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 eggs, well beaten
1 teaspoon vanilla extract
1 cup walnuts, chopped
Whipped Topping
Preheat oven to 350 degrees. In medium saucepan, over low heat, melt chocolate and margarine. Stir in coffee sweetened condensed milk, eggs and vanilla. Mix well. Pour into pastry shell and top with walnuts. Bake 40 to 45 minutes or until center is set.
Cool and then top with whipped topping. Serve warm or chilled. Refrigerate leftovers.