Yield: 100 Servings
Measure | Ingredient |
---|---|
2 13/16 cup | WATER; COLD |
9½ quart | WATER; COLD |
2 1/16 pounds | MILK; DRY NON-FAT L HEAT |
6 pounds | FLOUR GEN PURPOSE 10LB |
2 tablespoons | SUGAR; GRANULATED 10 LB |
3¼ pounds | DSRT PWD CHOCOLATE |
3⅝ pounds | DSRT PWD VANILLA |
8 ounces | TOPPING DES & BAK |
3 9/16 pounds | SHORTENING; 3LB |
2 tablespoons | IMITATION VANILLA |
3 ounces | SALT TABLE 5LB |
PAN: 9-INCH PIE PAN
1. SEE RECIPE NOS. I-G-1 AND I-1.
2. COMBINE MILK AND WATER IN MIXER BOWL.
3. POUR 4¾ QT CHILLED MILK INTO MIXER BOWL; ADD DESSERT POWDER; USING WHIP. BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES AND BOTTOM OF BOWL. WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL SMOOTH.
4. POUR ABOUT 1 ¾ CUPS FILLING INTO EACH BAKED PIE SHELL.
5. POUR 4 ¾ QT CHILLED MILK INTO MIXER BOWL; ADD DESSERT POWDER.
USING WHIP, BLEND 15 SECONDS AT LOW SPEED OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES AND BOTTOM OF BOWL. WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL SMOOTH
SET ASIDE FOR USE IN STEP 7.
6. POUR 2 CUPS CHILLED MILK INTO MIXER BOWL. ADD TOPPING, SUGAR, AND VANILLA
WHIP AT LOW SPEED 3 MINUTES OR UNTIL BLENDED. SCRAPE DOWN SIDES OF BOWL.
WHIP
AT HIGH SPEED UNTIL STIFF.
7. FOLD WHIPPED TOPPING INTO VANILLA PIE FILLING. SPREAD 3 CUPS OVER CHOCOLATE FILLING IN EACH BAKED PIE SHELL.
8. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.
9. CUT 8 WEDGES PER PIE.
NOTE: 1. 1 LB 12 OZ CANNED TOPPING, DESSERT AND BAKERY PRODUCTS, FROZEN, MAY BE USED.
NOTE: 2. IN STEP 6, 2 TBSP RUM FLAVORING MAY BE USED.
NOTE: 3. IN STEP 8, CHILLED PIES MAY BE TOPPED WITH WHIPPED CREAM (RECIPE NO. K-15) OR WHIPPED TOPPING (RECIPE NO. K-16).
Recipe Number: I04800
SERVING SIZE: ⅛ PIE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .