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Vanilla Cream Pie (desser

Ingredients & Directions


7 qt WATER; COLD
2 13/16 c WATER; COLD
1 1/2 lb MILK; DRY NON-FAT L HEAT
6 lb FLOUR GEN PURPOSE 10LB
5 1/2 lb DSRT PWD VANILLA
3 9/16 lb SHORTENING; 3LB
3 oz SALT TABLE 5LB

PAN: 9-INCH PIE PAN
:

1. SEE RECIPE NOS. IG001 AND I00100.

2. COMBINE MILK AND WATER IN MIXER BOWL.

3. ADD DESSERT POWDER 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.

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

5. REFRIGERATE UNTIL READY TO SERVE.

6. CUT 8 WEDGES PER PIE.
:

Recipe Number: I00700

SERVING SIZE: 1/8 PIE

From the Army

Yields
100 Servings

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