Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
17-1 crust pie shells, baked
1-3/4 quart (2 lb) milk, nonfat, dry
2-3/4 gallon water, warm
1-1/2 quart (2 lb 8 oz) sugar, granulated
1-1/2 tablespoon (1 oz) salt
4 3/4 cups (1 lb 8 oz) cornstarch
1-1/2 quart (2 lb 8 oz) sugar, granulated
1 quart (1 lb) cocoa
1 quart water
1-1/4 quart (24 eggs) eggs, whole, slightly beaten
3 cups (1 lb 8 oz) butter or margarine
4 tablespoon vanilla
Prepare One-Crust Pie shells. Set aside. Reconstitute milk and warm water; bring to just
below boiling. DO NOT BOIL. Add sugar and salt. Combine cornstarch, sugar, cocoa, and
water. Stir until smooth. Add to mixture; cook 2 minutes or until thickened, stirring
constantly. Add 1 quart of hot mixture to eggs stirring constantly. Pour egg mixture slowly
into remaining hot mixture, stirring constantly; cook on low heat about 2 minutes. Turn
off heat; add butter or margarine and vanilla. Cool slightly; pour about 3-1/2 cups
filling into each pie shell. Cut 6 wedges per pie.
NOTE:
Before cutting chilled pies, top with Meringue, Whipped Cream, or Whipped Topping.
Evaporated milk may be substituted for nonfat dry milk. Use 1-3/4 gallon (10 lb 13 oz)
evaporated milk and 1-3/4 gallon hot water. Use 1-1/2 cups (12 oz) butter or margarine.