Strawberry glazed cream pie

100 Servings

Ingredients

Quantity Ingredient
6 quarts WATER; WARM
2 13/16 cup WATER; COLD
1½ quart WATER; COLD
1 quart JUICE RESERVED
15 ounces BUTTER PRINT SURE
23 EGGS SHELL
1 3/16 pounds MILK; DRY NON-FAT L HEAT
9 pounds STRAWBERRIES FZ
8 ounces STARCH EDIBLE CORN
3 cups STARCH EDIBLE CORN
6 pounds FLOUR GEN PURPOSE 10LB
¾ pounds SUGAR; GRANULATED 10 LB
1 13/16 pounds SUGAR; GRANULATED 10 LB
1½ pounds SUGAR; GRANULATED 10 LB
3 9/16 pounds SHORTENING; 3LB
4⅔ tablespoon IMITATION VANILLA
3 ounces SALT TABLE 5LB
⅜ teaspoon SALT TABLE 5LB
1¼ tablespoon SALT TABLE 5LB

Directions

1. THAW; THOROUGHLY DRAIN 9 LB (1½ NO.-10 CN) FROZEN STRAWBERRIES.

2. SEE RECIPE NOS. I-G-1 AND I-1.

3. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

4. COMBINE CORNSTARCH, SUGAR AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO

HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES UNTIL THICKENED.

5. 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.

6. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED. COOL SLIGHTLY.

7. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL.

8. COMBINE STRAWBERRY JUICE, 8 OZ (1 ½ CUPS) CORNSTARCH, 12 OZ (1 ⅝ CUP)

GRANULATED SUGAR, AND ⅜ TSP SALT. BRING TO BOIL; COOK UNTIL THICK AND CLEAR. FOLD IN STRAWBERRIES CAREFULLY. COOL. SPREAD ABOUT 1 ½ CUPS MIXTURE OVER FILLING IN EACH PIE.

9. REFRIGERATE UNTIL READY TO SERVE.

10. CUT 8 WEDGES PER PIE.

NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT.

Recipe Number: I00603

SERVING SIZE: ⅛ PIE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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