Bhocolate cream pie
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | quarts | WATER; WARM |
| 2⅜ | cup | WATER; COLD |
| 2¾ | cup | WATER; COLD |
| 13 | ounces | BUTTER PRINT SURE |
| 15 | EGGS SHELL | |
| 1½ | pounds | MILK; DRY NON-FAT L HEAT |
| 1⅛ | pounds | STARCH EDIBLE CORN |
| 6 | pounds | FLOUR GEN PURPOSE 10LB |
| 1⅞ | pounds | SUGAR; GRANULATED 10 LB |
| 1⅞ | pounds | SUGAR; GRANULATED 10 LB |
| 3 9/16 | pounds | SHORTENING; 3LB |
| 2 | tablespoons | IMITATION VANILLA |
| ¾ | ounce | SALT TABLE 5LB |
| 3 | ounces | SALT TABLE 5LB |
| 9¼ | ounce | COCOA NATURAL 1 LB |
Directions
PAN: 9-INCH PIE PAN
:
1. SEE RECIPE NOS. IG001 AND I00100.
2. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING.
DO NOT BOIL.
3. COMBINE CORNSTARCH, SUGAR, COCOA, WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICKENED.
4. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY.
COOK 2 MINUTES LONGER. REMOVE FROM HEAT.
5. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED.
COOL SLIGHTLY.
6. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL.
7. REFRIGERATE UNTIL READY TO SERVE.
8. CUT 8 WEDGES PER PIE.
:
NOTE: 1. IN STEP 6, MERINGUE (RECIPE NO. I00500 OR I00600) MAY BE SPREAD OVER WARM FILLING (122 F.). ENSURE CREAM PIE FILLING PREPARATION TIME
DOES NOT EXCEED 3 HOURS TOTAL IN TEMPERATURES BETWEEN 40F. TO 140F.
Recipe Number: I02800
SERVING SIZE: ⅛ PIE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .