Yield: 100 portions (13 pies)
Each Portion: 1/8 pie
Pan Size: 9 inch pie pan
| Ingredients | Weights | Measure |
|---|---|---|
| Pie Shells, baked | 13-1 crust | |
| Milk, nonfat, dry | 1 lb 9 oz | 5-3/4 cups |
| Water, cold | 7-1/4 qt | |
| Dessert Powder, instant, butterscotch | 5 lb 8 oz | 1-No. 10 cn |
- Reconstitute milk.
- Add dessert powder. Using whip, blend at low speed 15 seconds or until well blended. Scrape down sides of bowl; whip at medium speed 2 minutes.
- Pour about 3 cups filling into each baked pie shell.
- Refrigerate until ready to serve.
- Cut 8 wedges per pie.
NOTE:
- In Step 6, chilled pies may be topped with 1 recipe Whipped Cream or 1 recipe Whipped Topping.