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Chocolate And Vanilla Pie

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy			100	Servings

INGREDIENTS

2 13/16	c	WATER, COLD
9 1/2	qt	WATER, COLD
2 1/16	lb	MILK, DRY NON-FAT L HEAT
6	lb	FLOUR GEN PURPOSE 10LB
2	T	SUGAR, GRANULATED 10 LB
3 1/4	lb	DSRT PWD CHOCOLATE
3 5/8	lb	DSRT PWD VANILLA
8	oz	TOPPING DES & BAK
3 9/16	lb	SHORTENING, 3LB
2	T	IMITATION VANILLA
3	oz	SALT TABLE 5LB

INSTRUCTIONS

PAN:  9-INCH PIE PAN  SEE RECIPE NOS. I-G-1 AND I-1. COMBINE MILK AND
WATER IN MIXER BOWL.  POUR 4 3/4 QT CHILLED MILK INTO MIXER BOWL;  ADD
DESSERT POWDER;  USING WHIP. BLEND AT LOW SPEED 15 SECONDS OR UNTIL
WELL BLENDED.  SCRAPE DOWN SIDES AND BOTTOM OF BOWL. WHIP AT MEDIUM
SPEED 2 MINUTES  OR UNTIL SMOOTH. POUR ABOUT 1 3/4 CUPS FILLING INTO
EACH BAKED PIE  SHELL. POUR 4 3/4 QT CHILLED MILK INTO MIXER BOWL; ADD
DESSERT  POWDER. USING WHIP, BLEND 15 SECONDS AT LOW SPEED OR UNTIL
WELL  BLENDED. SCRAPE DOWN SIDES AND BOTTOM OF BOWL. WHIP AT MEDIUM
SPEED 2  MINUTES OR UNTIL SMOOTH SET ASIDE FOR USE IN STEP 7. POUR 2
CUPS  CHILLED MILK INTO MIXER BOWL. ADD TOPPING, SUGAR, AND VANILLA
WHIP AT  LOW SPEED 3 MINUTES OR UNTIL BLENDED. SCRAPE DOWN SIDES OF
BOWL. WHIP  AT HIGH SPEED UNTIL STIFF. FOLD WHIPPED TOPPING INTO
VANILLA PIE  FILLING. SPREAD 3 CUPS OVER CHOCOLATE FILLING IN EACH
BAKED PIE  SHELL. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.
CUT 8  WEDGES PER PIE.  NOTE:  1.  1 LB 12 OZ CANNED TOPPING, DESSERT
AND BAKERY PRODUCTS,  FROZEN, MAY BE USED.  NOTE:  2.  IN STEP 6, 2
TBSP RUM FLAVORING MAY BE USED.  NOTE:  3.  IN STEP 8, CHILLED PIES MAY
BE TOPPED WITH WHIPPED CREAM  (RECIPE NO. K-15) OR WHIPPED TOPPING
(RECIPE NO. K-16). Recipe  Number: I04800  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) ---------------------------------------------- Calories: 147 Calories From Fat: 145 Total Fat: 16.2g Cholesterol: 9mg Sodium: 329.6mg Potassium: <1mg Carbohydrates: <1g Fiber: 0g Sugar: <1g Protein: <1g