7 qt WATER; COLD
2 13/16 c WATER; COLD
1 9/16 lb MILK; DRY NON-FAT L HEAT
6 lb FLOUR GEN PURPOSE 10LB
1 1/2 lb NUTS MIX SHELL #10
5 lb DSRT PWD CHOCOLATE
3 9/16 lb SHORTENING; 3LB
2 oz SALT TABLE 5LB
PAN: 9″ PIE PAN
:
1. SEE RECIPE NOS. I-G-1 AND I-1.
2. COMBINE 1 LB 9 OZ (5 2/3 CUPS) NONFAT DRY MILK AND 7 1/3 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 1/2 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: 1/8 PIE
From the Army
Yields
100 Servings