Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
17-1 crust pie shells, baked
2 quart (2 lb 4 oz) milk, nonfat, dry
4-No. 2-1/2 can (6 lb) chocolate, dessert powder, pudding, cooking type
1-1/2 quart water
9 quart (water, hot (about 190 degrees F.)
Prepare One-Crust Pie shells. Set aside. Combine milk and dessert powder. Add 1-1/2 qt
water. Stir until smooth. Stir dessert powder mixture into hot water; heat slowly,
stirring constantly, until pudding thickens and starts to boil. Turn off heat. Cool
slightly. Pour about 2-3/4 to 3 cups filling into each baked pie shell. Place in
refrigerator to chill. Keep chilled until ready to serve. Cut 6 wedges per pie.
NOTE:
Before cutting chilled pies, top with Meringue, Whipped Cream, or Whipped Topping.
11-1/4 quart other types of milk may be substituted for nonfat dry milk and 1-1/2 qt
water and 9 quart hot water.
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.