Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pie crusts (9")
14 oz Sweetened condensed milk
1/3 c Water -- cold
1 Instant vanilla pudding mix *
1/2 pt Whipping cream -- whipped
Confectioners' sugar
1/4 c Chocolate chips (semi-sweet)
1 ts Shortening
Heat oven to 425 degrees F.
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 for 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
