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Boston Cream Pie Dgsv43a
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(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy
American
Desserts
8
Servings
INGREDIENTS
2
9" pie crusts
14
oz
Eagle sweetened conden. milk
1/3
c
Cold water
1
Instant vanilla pudding mix*
1/2
pt
Whipping cream; whipped
Confectioner' sugar
1/4
c
Chocolate chips; (semi-swt)
1
ts
Shortening
INSTRUCTIONS
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@bytethis.com> on Apr 15,
1998
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