Mary's Favourite Boston Cream Pie
Mary's Favourite Boston Cream Pie recipe
Yield
16 servingsPrep
25 minCook
10 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
pie shell (9 inch)
|
|
|
| 14 | ounces |
milk, low fat, sweetened, condensed
|
* |
| ⅓ | cup |
water
cold |
|
| 1 | package |
instant pudding mix, french vanilla
|
* |
| ½ | pint |
heavy whipping cream
|
*
|
| ¼ | cup |
chocolate chips (semi-sweet)
|
*
|
| 1 | teaspoon |
vegetable shortening
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shell (9 inch)
|
|
| 404.6 | ml/g |
milk, low fat, sweetened, condensed
|
* |
| 79 | ml |
water
cold |
|
| 1 | package |
instant pudding mix, french vanilla
|
* |
| 237 | ml |
heavy whipping cream
|
*
|
| 59 | ml |
chocolate chips (semi-sweet)
|
*
|
| 5 | ml |
vegetable shortening
|
*
|
Directions
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 inch circle.
Place 8 inch 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. Bake at 425 degrees fro 8 to 10 minutes. Cool.
For filling: Combine sweetened condensed milk and water in large bowl.
Chill.
