Butterscotch Cream Pie (d
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 7 | qt | WATER, COLD |
| 3 3/4 | 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 |
| 4 | T | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9-INCH PIE PAN : SEE RECIPE NOS. IG001 AND I00100. COMBINE NONFAT DRY MILK AND COLD WATER IN MIXER BOWL. ADD DESSERT POWDER PUDDING, INSTANT, BUTTERSCOTCH 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. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL. REFRIGERATE UNTIL READY TO SERVE. CUT 8 WEDGES PER PIE. : NOTE: 1. IN STEP 5, MERINGUE (RECIPE NO. I00500) MAY BE SPREAD OVER WARM FILLING (122 F.). ENSURE CREAM PIE FILLING PREPARATION TIME DOES NOT EXCEED 3 HOURS TOTAL IN TEMPERATURES BETWEEN 40 F. TO 140 F. NOTE: 2. IN STEP 7, CHILLED PIES MAY BE TOPPED WITH 3/4 RECIPE WHIPPED CREAM (RECIPE NO. K01500) OR 3/4 RECIPE WHIPPED TOPPING (RECIPE NO. K00200). Recipe Number: I01901 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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Nutrition (calculated from recipe ingredients)
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Calories: 145
Calories From Fat: 145
Total Fat: 16.2g
Cholesterol: 9mg
Sodium: 279.1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g