Chocolate and vanilla pie

100 Servings

Ingredients

Quantity Ingredient
2 13/16 cup WATER; COLD
9½ quart WATER; COLD
2 1/16 pounds MILK; DRY NON-FAT L HEAT
6 pounds FLOUR GEN PURPOSE 10LB
2 tablespoons SUGAR; GRANULATED 10 LB
3¼ pounds DSRT PWD CHOCOLATE
3⅝ pounds DSRT PWD VANILLA
8 ounces TOPPING DES & BAK
3 9/16 pounds SHORTENING; 3LB
2 tablespoons IMITATION VANILLA
3 ounces SALT TABLE 5LB

Directions

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 4¾ 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 ¾ CUPS FILLING INTO EACH BAKED PIE SHELL.

5. POUR 4 ¾ 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: ⅛ PIE

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

Downloaded from Glen's MM Recipe Archive, .

Related recipes