Boston Cream Pie

Yields:	1 pie
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	Preparation	25 minutes
	Cooking	10 minutes
	Ready In	2 hours

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Ingredients

2	each	pie shell (9 inch)
14	ounces	milk, low fat, sweetened, condensed
1/3	cup	water	cold
1	package	instant pudding mix, french vanilla
1/2	pint	heavy whipping cream
1/4	cup	chocolate chips (semi-sweet)
1	teaspoon	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.

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