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
3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, pudding, cooking type
9 quart water, hot (about 190 degrees F.)
2 tablespoon vanilla (optional)
1 1/2-No. 2-1/2 can (3 lb) peanut butter, canned
Prepare One-Crust Pie Shells. Set aside. Combine milk and dessert powder (Do not use
instant pudding). Add 1-1/2 quart water; stir until smooth. Stir mixture into 9 quart hot
water; heat slowly, stirring constantly, until pudding thickens and starts to boil. Turn
off 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:
11-1/4 quart other types of milk may be substituted for nonfat dry milk and 1-1/2 quart
water and 9 quart hot water.
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.