Recipe#348

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
5 1/2 cups (1 lb 10 oz) milk, nonfat, dry
7 1/4 water, warm
4 1/2 cups (2 lb) sugar, granulated
1 1/2 tbsp. (1 oz) salt
1 qt. (1 lb 4 oz) cornstarch
5 1/2 cups (2 lb 8 oz) sugar, granulated
2 qt. water
1 1/2 qt. (30 eggs) eggs, whole, slightly beaten
2 1/2 cups (1 lb 4 oz) butter or margarine
6 tbsp. vanilla
1 1/4 gal (6 lb) bananas, sliced (10 lb A.P.)

INSTRUCTIONS

Prepare One-Crust Pie Shells. Set aside. Reconstitute milk and 7 1/4 qt warm water. Add sugar and salt; bring to just below boiling. DO NOT BOIL.

Combine cornstarch, sugar, and water. Stir until smooth. Add to hot milk mixture; cook until thickened, stirring constantly, about 10 minutes. Slowly stir about 1 qt hot mixture into eggs; mix well. Stir slowly into remaining hot mixture; continue stirring mixture while healing until bubbles form. Cook 2 minutes longer. Remove from heat. Add butter or margarine and vanilla; mix well; cool slightly. Fold in bananas into cooled filling. To prevent discoloration, slice bananas just before adding to filling. Pour 3 1/2 cups filling into each baked pie shell. Place in refrigerator to chill. Keep chilled until ready to serve. Cut 6 wedges per pie.

NOTE: 1. 2 gal other types of milk may be substituted for nonfat dry milk and 7 1/4 qt warm water.
2. Filling will curdle if boiled or subject to prolonged intense heat.
3. If desired, pies may be covered with Meringue, Whipped Cream, or Whipped Topping.
4. If a thicker pie is desired, use 13 pie shells. Pour about 3 1/2 cups filling into each baked pie shell. Cut 8 wedges per pie.