Chocolate Cream Pie (dess
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 7 | qt | WATER, COLD |
| 2 3/4 | c | WATER, COLD |
| 1 9/16 | lb | MILK, DRY NON-FAT L HEAT |
| 6 | lb | FLOUR GEN PURPOSE 10LB |
| 5 | lb | DSRT PWD CHOCOLATE |
| 3 9/16 | lb | SHORTENING, 3LB |
| 3 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9" PIE PAN : SEE RECIPE NO. I-G-1 AND I-1. 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; SHIP 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. Recipe Number: I02801 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: 329.6mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g