Recipe#345

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
3 qt. (6 lb or 1-No. 10 cn) strawberries, frozen
2 1/2-No. 2 1/2 cn (3 lb 12 oz) strawberry dessert powder, gelatin
3 qt. water, boiling
2 qt. water, cold, and juice

TOPPING:
3 3/4 cups water, cold
variable (1 lb) topping, dessert and bakery products, dehydrated
3/4 cup (3 1/4 oz) milk, nonfat, dry
1/2 cup (4 oz) sugar, granulated
2 tbsp. vanilla

INSTRUCTIONS

Prepare One-Crust Pie Shells. Set aside. Thorough]y drain strawberries; set aside. Reserve juice; set aside. Dissolve gelatin in boiling water. Add 2 qt cold water and juice. Mix well. Place gelatin in refrigerator to chill until thickened, but not firm.

TOPPING:
Put water in chilled mixer bowl; add topping, milk, sugar, and vanilla. Using whip, beat at low speed 3 minutes or until thoroughly blended. Scrape down bowl and beater. Whip at high speed 5 to l0 minutes or until stiff peaks are formed. Using whip, beat gelatin at high speed l0 minutes or to a fine foam which forms peaks. Fold whipped topping into whipped gelatin. Mix carefully until thoroughly blended. Carefully fold in strawberries. Put about 5 3/4 cups filling into each pie shell. Place in refrigerator for about 2 hours or until set. Cut 6 wedges per pie.

NOTE: 1. If desired, 3 lb 8 oz (1/2-No. 10 cn) Topping, dessert and bakery products, frozen, may be used. Omit all Topping ingredients listed.
2. 1 qt other types of milk may be substituted for water and nonfat dry milk.