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Name: Boston Cream Pie Dgsv43a
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/3 c Cold water; 1/4 c Chocolate chips; (semi-swt); 1 Instant vanilla pudding mix*; 14 oz Eagle sweetened conden. milk; 1/2 pt Whipping cream; whipped; 2 9" pie crusts; 1 ts Shortening

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INGREDIENTS

1/3 c Cold water
1/4 c Chocolate chips; (semi-swt)
1 Instant vanilla pudding mix*
14 oz Eagle sweetened conden. milk
1/2 pt Whipping cream; whipped
2 9" pie crusts
1 ts Shortening

Servings

INSTRUCTIONS

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 Posted to MC-Recipe Digest by Ed Griffin on Apr 15, 1998

NOTES

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Boston Cream Pie Dgsv43a

1/3 c Cold water
1/4 c Chocolate chips; (semi-swt)
1 Instant vanilla pudding mix*
14 oz Eagle sweetened conden. milk
1/2 pt Whipping cream; whipped
2 9" pie crusts
1 ts 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  Posted to MC-Recipe Digest by Ed Griffin <egriff@bytethis.com> on Apr 15,  1998

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Nutrition

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Serving Size: 1 Serving (67g)
Recipe Makes: 8 Servings

Calories: 55
Calories from Fat: 53 (96%)

Amt Per Serving		% DV

	Total Fat 5.9g	8 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.2g
Cholesterol 20.7mg		6 %
Sodium 5.8mg		0 %
Potassium 11.3mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.4g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 55

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