*  Exported from  MasterCook  *

                         Boston Cream Pie DGSV43A

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Pies
                Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Pie crusts (9")
  14      oz            Sweetened condensed milk
     1/3  c             Water -- cold
   1                    Instant vanilla pudding mix *
     1/2  pt            Whipping cream -- whipped
                        Confectioners' sugar
     1/4  c             Chocolate chips (semi-sweet)
   1      ts            Shortening

Heat oven to 425 degrees F.

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 for 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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