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Food Drinks Apple Apples Christmas

Banana Cream Pie

Ingredients & Directions


6 qt WATER; WARM
2 13/16 c WATER; COLD
1 1/2 qt WATER; COLD
15 oz BUTTER PRINT SURE
23 EGGS SHELL
1 3/16 lb MILK; DRY NON-FAT L HEAT
23 BANANAS FRESH
15 oz STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
1 13/16 lb SUGAR; GRANULATED 10 LB
1 1/2 lb SUGAR; GRANULATED 10 LB
3 9/16 lb SHORTENING; 3LB
5 tb IMITATION VANILLA
3 oz SALT TABLE 5LB
1 1/4 tb SALT TABLE 5LB

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

2. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO
NOT BOIL.

3. COMBINE CORNSTARCH, SUGAR AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY
TO
HOT MIXTURE. COOK AT MEDIUM HEAT; STIRRING CONSTANTLY, ABOUT 10 MINUTES
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. SLICE 7 LB 8 OZ BANANAS A.P. (23 BANANAS). ADD TO COOLED
FILLING.
TO PREVENT DISCOLORATION, SLICE BANANAS JUST BEFORE ADDING TO FILLING.

6. POUR ABOUT 3 1/2 CUPS FILLING INTO EACH BAKED PIE SHELL.

7. REFRIGERATE UNTIL READY TO SERVE.

8. CUT 8 WEDGES PER PIE.

NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE
HEAT.

Recipe Number: I00601

SERVING SIZE: 1/8 PIE

From the Army

Yields
100 Servings

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