Name: Bhocolate Cream Pie
Ingredients: 7 qt WATER; WARM; 2 3/8 c WATER; COLD; 2 3/4 c WATER; COLD; 13 oz BUTTER PRINT SURE; 15 EGGS SHELL; 1 1/2 lb MILK; DRY NON-FAT L HEAT; 1 1/8 lb STARCH EDIBLE CORN; 6 lb FLOUR GEN PURPOSE 10LB; 1 7/8 lb SUGAR; GRANULATED 10 LB; 1 7/8 lb SUGAR; GRANULATED 10 LB; 3 9/16 lb SHORTENING; 3LB; 2 tb IMITATION VANILLA; 3/4 oz SALT TABLE 5LB; 3 oz SALT TABLE 5LB; 9 1/4 oz COCOA NATURAL 1 LB

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			100	Servings

INGREDIENTS

7	qt	WATER; WARM
2 3/8	c	WATER; COLD
2 3/4	c	WATER; COLD
13	oz	BUTTER PRINT SURE
15		EGGS SHELL
1 1/2	lb	MILK; DRY NON-FAT L HEAT
1 1/8	lb	STARCH EDIBLE CORN
6	lb	FLOUR GEN PURPOSE 10LB
1 7/8	lb	SUGAR; GRANULATED 10 LB
1 7/8	lb	SUGAR; GRANULATED 10 LB
3 9/16	lb	SHORTENING; 3LB
2	tb	IMITATION VANILLA
3/4	oz	SALT TABLE 5LB
3	oz	SALT TABLE 5LB
9 1/4	oz	COCOA NATURAL 1 LB

INSTRUCTIONS

PAN:  9-INCH PIE PAN
  :
1.  SEE RECIPE NOS. IG001 AND I00100.
2.  RECONSTITUTE MILK.  ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING.
DO NOT BOIL.
3.  COMBINE CORNSTARCH, SUGAR, COCOA, WATER; STIR UNTIL SMOOTH. ADD
GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY,
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.
6.  POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL.
7.  REFRIGERATE UNTIL READY TO SERVE.
8.  CUT 8 WEDGES PER PIE.
  :
NOTE:  1.  IN STEP 6, MERINGUE (RECIPE NO. I00500 OR I00600) MAY BE
SPREAD OVER WARM FILLING (122 F.).  ENSURE CREAM PIE FILLING PREPARATION
TIME
DOES NOT EXCEED 3 HOURS TOTAL IN TEMPERATURES BETWEEN 40F. TO 140F.
Recipe Number: I02800
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.

A Message from our Provider:

“You’re never too young for God”