Recipe#313

Servings: YIELD: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature:

INGREDIENTS

17-1 crust pie shells, baked
1 1/4 qt. (2 lb 8 oz) butter or margarine
3 3/4 qt. (5 lb 8 oz) sugar, brown
1 tbsp. salt
5 1/2 cups (1 lb 10 oz) milk, nonfat, dry
7 1/2 qt. water, warm
1 qt. (1 lb 4 oz) cornstarch
1 qt. water
1 1/2 qt. (30 eggs) eggs, whole, beaten
3 tbsp. vanilla

INSTRUCTIONS

Prepare One-Crust Pie shells. Set aside. Heat butter or margarine until color is light tan. Stir to prevent burning. Add sugar and salt. Stir until blended. Reconstitute milk and 7 1/2 qt warm water; heat to just below boiling. DO NOT BOIL. Add sugar mixture to milk; stir until dissolved. Combine cornstarch and water. Stir into hot mixture. Cook on medium heat until thickened and starting to boil, stirring constantly. Stir about 1 qt of hot mixture into eggs; mix well. Stir egg mixture into remaining. hot mixture and heat to boiling, stirring constantly. Cook 2 minutes longer. Remove from heat. Add vanilla, mix well and cool slightly. Pour about 3 cups filling into each baked pie shell. Place in refrigerator to chill thoroughly. Cut 6 wedges per pie.

NOTE: 1. 2 gal other types of milk may be substituted for nonfat dry milk and water.
2. Before cutting chilled pies, top with Whipped Cream or Whipped Topping.
3. If a thicker pie is desired, use 13 pie shells. Pour about 3 1/2 cups filling into each baked pie shell. Cut 8 wedges per pie.