Boston Cream Pie Recipe - Cooking Index
Boston Cream Pie Recipe - Cooking Index
| 2 | Pie crusts | |
| 14 oz | 397g | Eagle sweetened conden. Milk |
| 1/3 cup | 78ml | Cold water |
| 1 | Instant vanilla pudding mix* | |
| 1/2 | Whipping cream - whipped | |
| Confectioner' sugar | ||
| 1/4 cup | 27g / 1oz | Chocolate chips - (semi-sweet) |
| 1 teaspoon | 5ml | Shortening |
Heat oven to 425F.
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 425F 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.
Source:
Pekin (Illinois) daily times -- July 23, 1997
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