Recipe#358

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)

STRAWBERRY MIXTURE:
12 lb strawberries, frozen
2 cups (10 oz) cornstarch
2 1/4 cups (1 lb) sugar, granulated
1/2 tsp. salt

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. Pour 2 3/4 to 3 cups filling into each baked pie shell.

Thaw and drain strawberries. mix strawberry juice with 2 cups cornstarch, 2 1/4 cups granulated sugar, and 1/2 tsp salt. Bring to a boil and cook until thickened and clear. Fold in strawberries; mix thoroughly. Cool. Spread about 1 1/2 cups mixture over top of each filled pie.
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.