Name: Banana Cream Pie
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			100	Servings

INGREDIENTS

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

INSTRUCTIONS

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 Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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