Boston Cream Pie

• 2 unbaked pie crusts
• 1 (14 ounce) can sweetened condensed milk
• 13 cup cold water
• 1 (4 ounce) package instant vanilla pudding
• 1 (1/2 pint) heavy whipping cream
• 14 cup semi-sweet chocolate chips
• 1 teaspoon Butter Flavor Crisco

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.
7. Add pudding mix, beat well and chill for 5 minutes.
8. While pudding mixture is chilling, whip the whipped cream.
9. Remove pudding mixture from the refridgerator and fold in the whipped cream.
10. Spoon mixture into prepared crust and top with crust wedges.
11. Melt chocolate chips with the crisco and drizzle over top of pie.
12. Chill.
13. Refrigerate leftovers.

unbaked pie crusts, condensed milk, cold water, vanilla pudding, heavy whipping cream, semisweet chocolate chips, butter

Taken from www.food.com/recipe/boston-cream-pie-416077 (may not work)