Recipe#360

Servings: YIELD: 100 Portions (13 Pies)
Portions: 1/8 Pie Each
Pan Size: 9-inch Pie Pan
Temperature:

INGREDIENTS

13-1 crust pie shells, baked
6 3/4 cups (1 lb 14 oz) milk, nonfat, dry
8 1/4 qt. water, cold (50 degrees F.)
2/3-No. 10 cn (3 lb) chocolate dessert powder, pudding, instant
2/3-No. 10 cn (3 lb 5 oz) vanilla dessert powder, pudding, instant

TOPPING:
2 cups (8 oz or 1/2-1 lb cn) topping, dessert and bakery products, dehydrated
2 tbsp. sugar, granulated
2 tbsp. vanilla

INSTRUCTIONS

Prepare One-Crust Pie Shells. Set aside. Reconstitute milk and cold water. Chill to 50 degrees F. Pour 3 1/2 qt chilled milk into mixer bowl. Add chocolate dessert powder; whip on low speed for 15 seconds or until blended. Scrape down sides and bottom of bowl. On medium speed, whip 2 minutes or until smooth. Pour about 1 3/4 cups filling into each baked pie shell.

Pour 5 qt chilled milk into mixer bowl. Add vanilla dessert powder; whip 15 seconds on low speed or until mix is blended. Scrape down sides and bottom of bowl. On medium speed whip 2 minutes or until smooth. Set aside.

TOPPING:
Pour 2 cups chilled milk into mixer bowl; add topping, sugar, and vanilla. Whip 3 minutes on low speed or until blended. Scrape down bowl. Whip on high speed until stiff. Fold whipped topping into vanilla pie filling. Spread 3 cups over chocolate filling in each pie shell. Place in refrigerator to chill for at least 40 minutes or until ready to serve. Cut 8 wedges per pie.

NOTE: 1. 2 1/4 gal other types of milk may be substituted for nonfat dry milk and water.
2. 1 lb 12 oz canned frozen dessert and bakery topping may be substituted for all Topping ingredients.
3. If desired, pies may be topped with Whipped Topping or Whipped Cream