Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 2 x 9" pie crusts
- 14 ounce Eagle sweetened conden. lowfat milk
- 1/3 c. Cool water
- 1 x Instant vanilla pudding mix*
- 1/2 pt Whipping cream, whipped Confectioner' sugar
- 1/4 c. Chocolate chips, (semi-swt)
- 1 tsp Shortening
Direcciones
- 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 min.Cold. For filling: Combine sweetened condensed lowfat milk and water in large bowl. Add in pudding mix* (4 serving size) Beat well at medium speed of electric mixer.Refrigerate5 min.
- Mix in whipped cream. Spoon into cooled, baked pie shell. Top with pastry wedges. Press lightly against filling. Dust lightly with confectioners' sugar. For glaze: Heat chocolate chips and shortening in small saucepan on low heat (or possibly use MW). Stir to blend. Drizzle over crust wedges.Chill one hour or possibly till hard. A Crisco American Pie reformated for you by Judy
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 8 servings | |
| Calories 309 | |
| Calories from Fat 184 | 60% |
| Total Fat 20.46g | 26% |
| Saturated Fat 10.75g | 43% |
| Trans Fat 0.18g | |
| Cholesterol 42mg | 14% |
| Sodium 311mg | 13% |
| Potassium 64mg | 2% |
| Total Carbs 30.08g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 14.23g | 9% |
| Protein 1.86g | 3% |
