Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
17-1 crust pie shells, baked
5-1/2 cups (1 lb 10 oz) milk, nonfat, dry
7 1/4 water, warm
4-1/2 cups (2 lb) sugar, granulated
1-1/2 tablespoon (1 oz) salt
1 quart (1 lb 4 oz) cornstarch
5-1/2 cups (2 lb 8 oz) sugar, granulated
2 quart water
1-1/2 quart (30 eggs) eggs, whole, slightly beaten
6 tablespoon vanilla
1 1/2-No. 2-1/2 can (3 lb) peanut butter, canned
Prepare One-Crust Pie Shells. Set aside. Reconstitute milk and 7 1/4 quart warm water. Add
sugar and salt; bring to just below boiling. DO NOT BOIL.
Combine cornstarch, sugar, and water. Stir until smooth. Add to hot milk mixture; cook
until thickened, stirring constantly, about 10 minutes. Slowly stir about 1 quart hot
mixture into eggs; mix well. Stir slowly into remaining hot mixture; continue stirring
mixture while healing until bubbles form. Cook 2 minutes longer. Remove from heat. Add
peanut butter into filling. Mix until thoroughly blended. Add vanilla; mix well; cool
slightly. Pour 3-1/4 cups filling into each baked pie shell. Place in refrigerator to
chill. Keep chilled until ready to serve. Cut 6 wedges per pie.
NOTE:
2 gallon other types of milk may be substituted for nonfat dry milk and 7 1/4 quart warm
water.
Filling will curdle if boiled or subject to prolonged intense heat.
If desired, pies may be covered with Meringue, Whipped Cream, or Whipped Topping.
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.