Butterscotch cream pie (d

100 Servings

Ingredients

Quantity Ingredient
7 quarts WATER; COLD
3¾ 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
4 tablespoons SALT TABLE 5LB

Directions

PAN: 9-INCH PIE PAN

:

1. SEE RECIPE NOS. IG001 AND I00100.

2. COMBINE NONFAT DRY MILK AND COLD WATER IN MIXER BOWL.

3. ADD DESSERT POWDER PUDDING, INSTANT, BUTTERSCOTCH TO MILK AND WATER.

4. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED.

SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES.

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

6. REFRIGERATE UNTIL READY TO SERVE.

7. CUT 8 WEDGES PER PIE.

:

NOTE: 1. IN STEP 5, MERINGUE (RECIPE NO. I00500) MAY BE SPREAD OVER WARM FILLING (122 F.). ENSURE CREAM PIE FILLING PREPARATION TIME DOES NOT EXCEED 3 HOURS TOTAL IN TEMPERATURES BETWEEN 40 F. TO 140 F.

NOTE: 2. IN STEP 7, CHILLED PIES MAY BE TOPPED WITH ¾ RECIPE WHIPPED CREAM (RECIPE NO. K01500) OR ¾ RECIPE WHIPPED TOPPING (RECIPE NO. K00200).

Recipe Number: I01901

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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