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  • Boston Cream Pie Dgsv43a

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    Boston Cream Pie Dgsv43a
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x 9" pie crusts
    • 14 ounce Eagle sweetened conden. lowfat milk
    • 1/3 c. Cool water
    • 1 x Instant vanilla pudding mix*
    • 1/2 pt Whipping cream, whipped Confectioner' sugar
    • 1/4 c. Chocolate chips, (semi-swt)
    • 1 tsp Shortening

    Directions

    1. 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.
    2. 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 min.Cold. For filling: Combine sweetened condensed lowfat milk and water in large bowl. Add in pudding mix* (4 serving size) Beat well at medium speed of electric mixer.Refrigerate5 min.
    3. Mix in whipped cream. Spoon into cooled, baked pie shell. Top with pastry wedges. Press lightly against filling. Dust lightly with confectioners' sugar. For glaze: Heat chocolate chips and shortening in small saucepan on low heat (or possibly use MW). Stir to blend. Drizzle over crust wedges.Chill one hour or possibly till hard. A Crisco American Pie reformated for you by Judy

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