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 1 oz | 3-7/8 cups |
| Water, cold (50°F.) | 4-7/8 qt | |
| Dessert Powder, pudding, instant, chocolate | 3 lb 12 oz | 3/4-No. 10 cn |
| Milk, nonfat, dry | 5 oz | 1 cup |
| Water, cold (50°F.) | 1-1/8 qt | |
| Topping, dessert and bakery products, dehydrated | 1 lb 8 oz | 1-1/2 qt (1-1/2-No. 2-1/2 cn) |
| Sugar, granulated | 4 oz | 9 tbsp |
| Vanilla | 3 tbsp |
- Combine milk and water in mixer bowl.
- Add dessert powder to milk and water. Using whip, blend at low speed 15 seconds or until well blended. Scrape down bowl; whip at medium speed 2 minutes. Set aside for use in Step 7.
- Mix milk and water in mixer bowl.
- Add topping to milk mixture in bowl. Using whip, mix at low speed until blended.
- Gradually add sugar and vanilla to whipped topping while mixing at low speed. Scrape down bowl. Mix at high speed 5 minutes or until peaks are formed.
- Add topping to pudding mixture; stir until well blended.
- Pour about 3-1/2 cups filling into each baked pie shell.
- Refrigerate about 4 hours until ready to serve.
- Cut 8 wedges per pie.