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Vanilla Cream Pie (desser

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy			100	Servings

INGREDIENTS

7	qt	WATER, COLD
2 13/16	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
3	oz	SALT TABLE 5LB

INSTRUCTIONS

PAN:  9-INCH PIE PAN  :  SEE RECIPE NOS. IG001 AND I00100. COMBINE MILK
AND WATER IN MIXER  BOWL. ADD DESSERT POWDER 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. :  Recipe Number: I00700  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: 145 Calories From Fat: 145 Total Fat: 16.2g Cholesterol: 9mg Sodium: 329.6mg Potassium: <1mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g