Recipe#324

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
6 cups (1 lb 12 oz) milk, nonfat, dry
2 gal. water, cold (50 degrees F.)
1 2/3-No. 10 cn (7 lb 8 oz) dessert powder, pudding, chocolate, instant
Whipped Cream or Whipped topping recipe

INSTRUCTIONS

Prepare One-Crust Pie shells. Set aside. In mixer bowl, combine nonfat dry milk and cold water. Using wire whip, add canned dessert powder; blend on low speed one minute or until blended. Scrape down bowl; whip on medium speed two 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.