Bhocolate cream pie

100 Servings

Ingredients

Quantity Ingredient
7 quarts WATER; WARM
2⅜ cup WATER; COLD
2¾ cup WATER; COLD
13 ounces BUTTER PRINT SURE
15 EGGS SHELL
1½ pounds MILK; DRY NON-FAT L HEAT
1⅛ pounds STARCH EDIBLE CORN
6 pounds FLOUR GEN PURPOSE 10LB
1⅞ pounds SUGAR; GRANULATED 10 LB
1⅞ pounds SUGAR; GRANULATED 10 LB
3 9/16 pounds SHORTENING; 3LB
2 tablespoons IMITATION VANILLA
¾ ounce SALT TABLE 5LB
3 ounces SALT TABLE 5LB
9¼ ounce COCOA NATURAL 1 LB

Directions

PAN: 9-INCH PIE PAN

:

1. SEE RECIPE NOS. IG001 AND I00100.

2. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING.

DO NOT BOIL.

3. COMBINE CORNSTARCH, SUGAR, COCOA, WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICKENED.

4. 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.

5. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED.

COOL SLIGHTLY.

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

7. REFRIGERATE UNTIL READY TO SERVE.

8. CUT 8 WEDGES PER PIE.

:

NOTE: 1. IN STEP 6, MERINGUE (RECIPE NO. I00500 OR I00600) MAY BE SPREAD OVER WARM FILLING (122 F.). ENSURE CREAM PIE FILLING PREPARATION TIME

DOES NOT EXCEED 3 HOURS TOTAL IN TEMPERATURES BETWEEN 40F. TO 140F.

Recipe Number: I02800

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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