6 qt WATER; WARM
3 c WATER; COLD
3 3/4 c WATER; COLD
3 3/4 c BUTTER PRINT SURE
23 EGGS SHELL
1 1/8 c MILK; DRY NON-FAT L HEAT
3 c STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
4 7/16 lb SUGAR; BROWN, 2 LB
3 9/16 lb SHORTENING; 3LB
2 1/4 ts IMITATION VANILLA
2 1/4 ts SALT TABLE 5LB
3 oz SALT TABLE 5LB
PAN: 9-INCH PIE PAN
:
1. SEE RECIPE NOS. IG002 AND I00100.
2. MELT BUTTER OR MARGARINE; HEAT UNTIL COLOR IS LIGHT TAN, STIR
TO PREVENT BURNING.
3. ADD BROWN SUGAR AND SALT; STIR UNTIL BLENDED. REMOVE FROM HEAT.
4. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
5. ADD SUGAR, MIXTURE TO MILK; STIR UNTIL DISSOLVED. REMOVE FROM
HEAT.
6. COMBINE CORNSTARCH AND WATER, STIR UNTIL SMOOTH. ADD GRADUALLY
TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL
THICKENED AND STARTING TO BOIL.
7. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE
INTO REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY.
COOK 2 MINUTES LONGER. REMOVE FROM HEAT.
8. ADD VANILLA; STIR UNTIL WELL BLENDED. COOL SLIGHTLY.
9. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL.
10. REFRIGERATE UNTIL READY TO SERVE.
11. CUT 8 WEDGES PER PIE.
:
NOTE: 1. IN STEP 9, MERINGUE (RECIPE NO. I-5) 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 11, 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: I01900
SERVING SIZE: 1/8 PIE
From the Army
Yields
100 Servings
