In a medium saucepan, whisk together evaporated milk and egg yolks. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly (do not boil). Remove from heat.
Stir in chocolate chips until completely melted and mixture is smooth. Pour into crust; refrigerate for 3 hours or until firm. Top with whipped cream before serving.
Originally Submitted
10/30/2011
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