INGREDIENTS

INSTRUCTIONS

PAN:  9-INCH PIE PAN
1.  SEE RECIPE NOS. I-G-1 AND I-1.
2.  COMBINE MILK AND WATER IN MIXER BOWL.
3.  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.
4.  POUR ABOUT 1 3/4 CUPS FILLING INTO EACH BAKED PIE SHELL.
5.  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.
6.  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.
7.  FOLD WHIPPED TOPPING INTO VANILLA PIE FILLING. SPREAD 3 CUPS OVER
CHOCOLATE FILLING IN EACH BAKED PIE SHELL.
8.  REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.
9.  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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