Boston cream pie dgsv43a
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Boston cream pie dgsv43a
  Pie    Creams  
Last updated 6/12/2012 1:09:49 AM. Recipe ID 36868. Report a problem with this recipe.
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      Title: Boston cream pie dgsv43a
 Categories: Desserts
      Yield: 8 Servings
      2    9" pie crusts
     14 oz Eagle sweetened conden. milk
    1/3 c  Cold water
      1    Instant vanilla pudding mix*
    1/2 pt Whipping cream; whipped
           Confectioner' sugar
    1/4 c  Chocolate chips; (semi-swt)
      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 

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Recipe ID 36868 (Apr 03, 2005)

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