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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

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

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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