| 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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