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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I got this recipe from at the request of a pie like boston cream pie from my son who's birthday we celebrated yesterday. He said he had it in a restaurant - I never knew it existed. It was very rich and delicious. The only thing I changed was to use extra virgin coconut oil for the crisco. I think salt free butter would be fine as well. Ingredients:
2 unbaked pie crusts |
1 (14 ounce) can sweetened condensed milk |
1/3 cup cold water |
1 (4 ounce) package instant vanilla pudding |
1 (1/2 pint) heavy whipping cream |
1/4 cup semi-sweet chocolate chips |
1 teaspoon butter flavor crisco |
Directions:
1. Pre-heat oven to 425 degrees.
2. Line a 9 pie plate with one of the pie crusts, turn under edge and flute.
3. Cut 2nd crust into and 8 circle and cut the circle into 8 wedges.
4. Place the wedges on ungreased cookie sheet and bake them along with the crust until lightly golden brown.
5. Cool.
6. Meanwhile, in a large bowl, combine sweetened condensed milk and water. Add pudding mix, beat well and chill for 5 minutes.
7. While pudding mixture is chilling, whip the whipped cream.
8. Remove pudding mixture from the refridgerator and fold in the whipped cream.
9. Spoon mixture into prepared crust and top with crust wedges.
10. Melt chocolate chips with the crisco and drizzle over top of pie.
11. Chill.
12. Refrigerate leftovers.
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