2 13/16 c WATER; COLD
9 1/2 qt WATER; COLD
2 1/16 lb MILK; DRY NON-FAT L HEAT
6 lb FLOUR GEN PURPOSE 10LB
2 tb SUGAR; GRANULATED 10 LB
3 1/4 lb DSRT PWD CHOCOLATE
3 5/8 lb DSRT PWD VANILLA
8 oz TOPPING DES & BAK
3 9/16 lb SHORTENING; 3LB
2 tb IMITATION VANILLA
3 oz 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 4 3/4 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 3/4 CUPS FILLING INTO EACH BAKED PIE SHELL.
5. POUR 4 3/4 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: 1/8 PIE
From the Army
Yields
100 Servings