Recipe#356

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 tbsp. vanilla (optional)
1 1/2-No. 2 1/2 cn (3 lb) peanut butter, canned

INSTRUCTIONS

Prepare One-Crust Pie Shells. Set aside. Combine milk and dessert powder (Do not use instant pudding). 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. Add peanut butter into filling. Mix until thoroughly blended. Add vanilla; mix well; cool slightly. Pour 3 1/4 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.