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 cups (1 lb) butter or margarine (optional)
2 tablespoon vanilla (optional)
STRAWBERRY MIXTURE:
12 lb strawberries, frozen
2 cups (10 oz) cornstarch
2-1/4 cups (1 lb) sugar, granulated
1/2 teaspoon salt
Prepare One-Crust Pie Shells. Set aside. Combine milk and dessert powder. 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. Cool slightly.
Stir in butter or margarine and vanilla. Pour 2-3/4 to 3 cups filling into each baked
pie shell.
Thaw and drain strawberries. mix strawberry juice with 2 cups cornstarch, 2-1/4 cups
granulated sugar, and 1/2 teaspoon salt. Bring to a boil and cook until thickened and clear.
Fold in strawberries; mix thoroughly. Cool. Spread about 1-1/2 cups mixture over top of
each filled pie.
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.