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
Yields
8 Servings