Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
17-1 crust pie shells, baked
3 quart (6 lb or 1-No. 10 can) strawberries, frozen
2 1/2-No. 2-1/2 can (3 lb 12 oz) strawberry dessert powder, gelatin
3 quart water, boiling
2 quart water, cold, and juice
TOPPING:
3 3/4 cups water, cold
variable (1 lb) topping, dessert and bakery products, dehydrated
3/4 cup (3-1/4 oz) milk, nonfat, dry
1/2 cup (4 oz) sugar, granulated
2 tablespoon vanilla
Prepare One-Crust Pie Shells. Set aside. Thorough]y drain strawberries; set aside.
Reserve juice; set aside. Dissolve gelatin in boiling water. Add 2 quart cold water and
juice. Mix well. Place gelatin in refrigerator to chill until thickened, but not firm.
TOPPING:
Put water in chilled mixer bowl; add topping, milk, sugar, and vanilla. Using whip, beat
at low speed 3 minutes or until thoroughly blended. Scrape down bowl and beater. Whip at
high speed 5 to l0 minutes or until stiff peaks are formed. Using whip, beat gelatin at
high speed l0 minutes or to a fine foam which forms peaks. Fold whipped topping into
whipped gelatin. Mix carefully until thoroughly blended. Carefully fold in strawberries.
Put about 5 3/4 cups filling into each pie shell. Place in refrigerator for about 2
hours or until set. Cut 6 wedges per pie.
NOTE:
If desired, 3 lb 8 oz (1/2-No. 10 can) Topping, dessert and bakery products, frozen,
may be used. Omit all Topping ingredients listed.
1 quart other types of milk may be substituted for water and nonfat dry milk.