Boston Cream Pie
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 unbaked pie crusts
- 396.89 g can sweetened condensed milk
- 78.78 ml cold water
- 113.39 g package instant vanilla pudding
- 236.59 ml heavy whipping cream
- 59.14 ml semi-sweet chocolate chips
- 4.92 ml Butter Flavor Crisco
directions
- Pre-heat oven to 425 degrees.
- Line a 9" pie plate with one of the pie crusts, turn under edge and flute.
- Cut 2nd crust into and 8" circle and cut the circle into 8 wedges.
- Place the wedges on ungreased cookie sheet and bake them along with the crust until lightly golden brown.
- Cool.
- Meanwhile, in a large bowl, combine sweetened condensed milk and water. Add pudding mix, beat well and chill for 5 minutes.
- While pudding mixture is chilling, whip the whipped cream.
- Remove pudding mixture from the refridgerator and fold in the whipped cream.
- Spoon mixture into prepared crust and top with crust wedges.
- Melt chocolate chips with the crisco and drizzle over top of pie.
- Chill.
- Refrigerate leftovers.
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