Recipe#357

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
7 1/2 qt. water, hot (about 190 degrees F.)
2 cups (1 lb) butter or margarine (optional)
1/2 cup lemon juice
1 No. 10 cn (6 lb 13 oz) pineapple, canned, crushed

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 7 1/2 qt hot water; heat slowly, stirring constantly, until pudding thickens and starts to boil. Turn off heat. Cool slightly. Stir in butter or margarine; mix well. Fold pineapple and lemon juice into filling. Pour 3 1/4 cups filling into each baked pie shell. (Drain pineapple if using instant pudding). 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.