Vanilla cream pie (desser

Yield: 100 Servings

Measure Ingredient
7 quarts WATER; COLD
2 13/16 cup WATER; COLD
1½ pounds MILK; DRY NON-FAT L HEAT
6 pounds FLOUR GEN PURPOSE 10LB
5½ pounds DSRT PWD VANILLA
3 9/16 pounds SHORTENING; 3LB
3 ounces SALT TABLE 5LB

PAN: 9-INCH PIE PAN

:

1. SEE RECIPE NOS. IG001 AND I00100.

2. COMBINE MILK AND WATER IN MIXER BOWL.

3. ADD DESSERT POWDER TO MILK AND WATER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES.

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

5. REFRIGERATE UNTIL READY TO SERVE.

6. CUT 8 WEDGES PER PIE.

:

Recipe Number: I00700

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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