Boston cream pie dgsv43a

 
                          BOSTON CREAM PIE DGSV43A
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Pies
                 Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    9" pie crusts
   14      ounces        Eagle sweetened conden. milk
      1/3  cup           Cold water
    1                    Instant vanilla pudding mix*
      1/2  pint          Whipping cream -- whipped
                         Confectioner' sugar
      1/4  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
 
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