Boston Cream Pie - unbaked pie crusts

Method

• Pre-heat oven to 425 degrees.
• Line a 9" pie plate with one of the pie crusts, turn under edge and flute.
• Cut 2nd crust into and 8" circle and cut the circle into 8 wedges.
• Place the wedges on ungreased cookie sheet and bake them along with the crust until lightly golden brown.
• Cool.
• Meanwhile, in a large bowl, combine sweetened condensed milk and water.
• Add pudding mix, beat well and chill for 5 minutes.
• While pudding mixture is chilling, whip the whipped cream.
• Remove pudding mixture from the refridgerator and fold in the whipped cream.
• Spoon mixture into prepared crust and top with crust wedges.
• Melt chocolate chips with the crisco and drizzle over top of pie.
• Chill.
• Refrigerate leftovers.