Recipe#359

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 3 oz) milk, nonfat, dry
2 1/2 gal. water, cold (50 degrees F.)1 1/4-No. 10 cn (6 lb 4 oz) vanilla dessert powder, pudding, instant
Whipped Cream or Whipped Topping recipe, prepared

INSTRUCTIONS

Prepare One-Crust Pie Shells. Set aside. In mixer bowl, combine nonfat dry milk and cold water. Using wire whip, add canned dessert powder, pudding, instant, vanilla and blend on low speed 15 seconds or until blended. Scrape down bowl; whip on medium speed 2 minutes. Pour about 3 cups filling into each baked pie shell. Top with Whipped Cream or Whipped Topping. Place in refrigerator to chill. Keep chilled until ready to serve. Cut 6 wedges per pie.