Recipe#322

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 3/4 gal water, warm
1 1/2 qt. (2 lb 8 oz) sugar, granulated
1 1/2 tbsp. (1 oz) salt
4 3/4 cups (1 lb 8 oz) cornstarch
1 1/2 qt. (2 lb 8 oz) sugar, granulated
1 qt. (1 lb) cocoa
1 qt. water
1 1/4 qt. (24 eggs) eggs, whole, slightly beaten
3 cups (1 lb 8 oz) butter or margarine
4 tbsp. vanilla

INSTRUCTIONS

Prepare One-Crust Pie shells. Set aside. Reconstitute milk and warm water; bring to just below boiling. DO NOT BOIL. Add sugar and salt. Combine cornstarch, sugar, cocoa, and water. Stir until smooth. Add to mixture; cook 2 minutes or until thickened, stirring constantly. Add 1 qt of hot mixture to eggs stirring constantly. Pour egg mixture slowly into remaining hot mixture, stirring constantly; cook on low heat about 2 minutes. Turn off heat; add butter or margarine and vanilla. Cool slightly; pour about 3 1/2 cups filling into each pie shell. Cut 6 wedges per pie.

NOTE: 1. Before cutting chilled pies, top with Meringue, Whipped Cream, or Whipped Topping.
2. Evaporated milk may be substituted for nonfat dry milk. Use 1 3/4 gal (10 lb 13 oz) evaporated milk and 1 3/4 gal hot water. Use 1 1/2 cups (12 oz) butter or margarine.