Recipe#342

Servings: YIELD: 100 Portions (13 Pies)
Portions: 1/8 Pie Each
Pan Size: 9-inch Pie Pan
Temperature:

INGREDIENTS

13 pie shells, Graham Cracker Crust, prepared
1-No. 2 1/2 cn (1 lb 8 oz) orange, dessert powder, gelatin
1-No. 2 1/2 cn (1 lb 8 oz) raspberry, dessert powder, gelatin
1-No. 2 1/2 cn (1 lb 8 oz) lime, dessert powder, gelatin
2 1/4 gal water, boiling
2 qt. (1 1/3-No. 3 cyl cn) pineapple juice
1-No. 2 1/2 cn (1 lb 8 oz) lemon, dessert powder, gelatin
1 3/4 cups (12 oz) sugar, granulated

TOPPING:
5 1/2 cups water, cold
1 1/2-1 lb cn (1 lb 8 oz) Topping, dessert and bakery products, dehydrated
1 1/8 cups (5 oz) milk, nonfat, dry

INSTRUCTIONS

Prepare Graham Cracker Crust recipe. Set aside. Dissolve each flavor gelatin separately in 3 quarts boiling water. Pour each flavor into 12 by 2O~inch steam table pan. Chill until very firm. Cut into 1/2-inch cubes; set aside.

Heat pineapple juice to boiling. Combine with lemon dessert powder and sugar. Stir to dissolve. Cool until slightly thickened; set aside.

TOPPING:
Pour cold water into mixer bowl; add topping and nonfat dry milk. Using whip at low speed, whip 3 minutes or until thoroughly blended. Scrape down bowl. Whip at high speed 5 to 10 minutes or until stiff peaks are formed.

Fold thickened lemon gelatin mixture into whipped topping. Mix carefully until thoroughly blended. Combine orange, raspberry, and lime gelatin cubes. Mix gently. Add to topping mixture and fold gently to distribute gelatin cubes. If neces-sary, chill topping mixture until thick enough to hold cubes in place. Put about 5 cups filling into each pie shell. Chill in refrigerator for 2 hours or until very firm. Cut 8 wedges per pie.

NOTE: 1. 5 lb 4 oz (3/4-No. l0 cn) canned frozen dessert and bakery topping may be substituted far all Topping ingredients.
2. 13 preformed graham cracker pie crusts may be used.