Boston Cream Pie (Crisco American Pie)
A Crisco American Pie reformated for you by Judy Lausch
Pies & Pastries
Pie crust (9 inch)
Sweetened condensed milk,
Instant vanilla pudding and pie filling,
4 serving size
Semisweet chocolate chips
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.
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.
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.
Heat oven to 425 degrees.