Boston Cream Pie (Crisco American Pie)
Author/Submitted by:
A Crisco American Pie reformated for you by Judy Lausch
Servings: 8 Categories:
Chocolate
/
Desserts
/
Pies & Pastries
Ingredients: 2
Pie crust (9 inch) 14
ounces
Sweetened condensed milk,
Eagle-brand
1/3
cup
Cold water 1
Instant vanilla pudding and pie filling,
4 serving size
1/2
pint
Whipping cream,
whipped
Confectioner's sugar 1/4
cup
Semisweet chocolate chips 1
teaspoon
Shortening
Directions: 1.
Heat oven to 425 degrees.
2.
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 from 8 to 10 minutes.Cool.
3.
For filling: Combine sweetened condensed milk and water in large bowl. Add pudding mix. 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.
4.
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.
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