Chocolate nut cream pie

100 Servings

Ingredients

Quantity Ingredient
7 quarts WATER; COLD
2 13/16 cup WATER; COLD
1 9/16 pounds MILK; DRY NON-FAT L HEAT
6 pounds FLOUR GEN PURPOSE 10LB
1½ pounds NUTS MIX SHELL #10
5 pounds DSRT PWD CHOCOLATE
3 9/16 pounds SHORTENING; 3LB
2 ounces SALT TABLE 5LB

Directions

PAN: 9" PIE PAN

:

1. SEE RECIPE NOS. I-G-1 AND I-1.

2. COMBINE 1 LB 9 OZ (5⅔ CUPS) NONFAT DRY MILK AND 7 ⅓ QT COLD WATER (50F.) IN MIXER BOWL. ADD 5 LB (1-NO 10 CN) DESSERT POWDER PUDDING, INSTANT,

CHOCOLATE 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. BEFORE POURING MIXTURE INTO PIE SHELLS, COMBINE PUDDING MIXTURE WITH 1 LB 8 OZ (1 ½ QT) CHOPPED, UNSALTED NUTS TO FILLING; MIX WELL.

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

4. REFRIGERATE UNTIL READY TO SERVE.

5. CUT 8 WEDGES PER PIE.

Recipe Number: I02803

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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