Recipe#316

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 3/4 qt. (2 lb) milk, nonfat, dry
2 1/3 gal. water, cold (50 degrees F.)
1-No. 10 cn (5 lb) butterscotch, dessert powder, pudding, instant

INSTRUCTIONS

Prepare One-Crust Pie shells. Set aside. In mixer bowl combine nonfat dry milk and cold water. Add canned dessert powder; blend on low speed for 15 seconds or until blended. Scrape down sides of bowl; whip on medium speed 2 minutes. Pour about 3 cups filling into each baked pie shell. Top with Whipped Cream or Whipped topping. Place in refrigerator to chill. Keep chilled until ready to serve. Cut 6 wedges per pie.