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 3 oz) milk, nonfat, dry
2-1/2 gallon water, cold (50 degrees F.)
1 1/4-No. 10 can (6 lb 4 oz) vanilla dessert
powder, pudding, instant
Whipped Cream or Whipped Topping recipe, prepared
Prepare One-Crust Pie Shells. Set aside. In mixer bowl, combine nonfat dry milk and cold
water. Using wire whip, add canned dessert powder, pudding, instant, vanilla and blend
on low speed 15 seconds or until blended. Scrape down bowl; whip on medium speed 2
minutes. Pour about 3 cups filling into each baked pie shell. Top with Whipped Cream or
Whipped Topping. Place in refrigerator to chill. Keep chilled until ready to serve. Cut
6 wedges per pie.