Frank's Recipes! Boston Cream Pie 2

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Boston Cream Pie 2

Serving Size : 8

2 9 inch 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 inch circle. Place 8 inch 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.