Boston cream pie dgsv43a

Yield: 8 Servings

Measure Ingredient
2 9" pie crusts
14 ounces Eagle sweetened conden. milk
⅓ cup Cold water
1 Instant vanilla pudding mix*
½ pint Whipping cream; whipped
Confectioner' sugar
¼ cup Chocolate chips; (semi-swt)
1 teaspoon Shortening

Heat oven to 425 degrees. For bottom crust: Divide dough in half and follow directions on crust recipe for baked pie shell. For top crust: Roll remaining half of dough into 13" circle. Place 8" round cake pan on dough.

Draw around pan with tip of knife.Remove pan. Cut dough circle into 8 wedges. Place on ungreased baking sheet. (Use leftover pastry for tart shells.) Bake at 425 degrees fro 8 to 10 minutes.Cool. For filling: Combine sweetened condensed milk and water in large bowl. Add pudding mix* (4 serving size) Beat well at medium speed of electric mixer.Chill 5 minutes.

Fold in whipped cream. Spoon into cooled, baked pie shell. Top with pastry wedges. Press lightly against filling. Dust lightly with confectioners' sugar. For glaze: Melt chocolate chips and shortening in small saucepan on low heat (or use MW). Stir to blend. Drizzle over crust wedges.Refrigerate one hour or until firm. A Crisco American Pie reformated for you by Judy Lausch DGSV43A

Posted to MC-Recipe Digest by Ed Griffin <egriff@...> on Apr 15, 1998

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