Chocolate cream pie (dess
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | quarts | WATER; COLD |
| 2¾ | cup | WATER; COLD |
| 1 9/16 | pounds | MILK; DRY NON-FAT L HEAT |
| 6 | pounds | FLOUR GEN PURPOSE 10LB |
| 5 | pounds | DSRT PWD CHOCOLATE |
| 3 9/16 | pounds | SHORTENING; 3LB |
| 3 | ounces | SALT TABLE 5LB |
Directions
PAN: 9" PIE PAN
:
1. SEE RECIPE NO. I-G-1 AND I-1.
2. COMBINE 1 LB 9 OZ (5⅔ CUPS) NONFAT DRY MILK AND 7 ⅓ QT COLD WATER (50F) IN MIXER BOWL. ADD 5 LB (1-NO. 10 CN) DESSERT POWDER PUDDING, INSTANT,
CHOCOLATE TO MILK AND WATER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; SHIP AT MEDIUM SPEED 2 MINUTES.
3. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL.
4. REFRIGERATE UNTIL READY TO SERVE.
5. CUT 8 WEDGES PER PIE.
Recipe Number: I02801
SERVING SIZE: ⅛ PIE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .