Recipe#354

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
2 qt. (2 lb 4 oz) milk, nonfat, dry
3-No. 2 1/2 cn (4 lb 8 oz) vanilla dessert powder, pudding, cooking type
9 qt. water, hot (about 190 degrees F.)
2 cups (1 lb) butter or margarine (optional)
2 tbsp. vanilla (optional)
1 1/4 gal (6 lb) bananas, sliced (10 lb A.P.)

INSTRUCTIONS

Prepare One-Crust Pie Shells. Set aside. Combine milk and dessert powder. Add 1 1/2 qt water; stir until smooth. Stir mixture into 9 qt hot water; heat slowly, stirring constantly, until pudding thickens and starts to boil. Turn off heat. Cool slightly. Stir in butter or margarine and vanilla. 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. 11 1/4 qt. other types of milk may be substituted for nonfat dry milk and 1 1/2 qt water and 9 qt hot water.
2. If desired, pies may be covered with Meringue, Whipped Cream, or Whipped Topping.
3. 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.