Recipe#315

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
2 qt. (2 lb 4 oz) milk, nonfat, dry
4-No. 2 1/2 cn (6 lb) butterscotch, dessert powder, pudding, cooking type
1 1/2 qt. water
9 qt. water, hot (about 190 degrees F.)
2 cups (1 lb) butter or margarine (optional)

INSTRUCTIONS

Prepare One-Crust Pie shells. Set aside. Combine milk and dessert powder. Add water. Stir until smooth. Stir mixture into hot water; heat slowly, stirring constantly, until pudding thickens and starts to boil. Turn off heat. Cool slightly. Stir in butter or margarine. Pour 2 3/4 to 3 cups filling into each baked pie shell. Place in refrigerator to chill. Keep chilled until ready to serve. Cut 6 wedges per pie.

NOTE: 1. 11 1/4 qt other types. of milk may be substituted for nonfat dry milk and water.
2. If desired, pies. may be covered with Meringue, Whipped Cream, or Whipped Topping.
3. If a thicker pie is desired, use 13 pie shells and pour about 3 1/2 cups filling into each baked pie shell. Cut 8 wedges per pie.