*  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                    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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