Yield: 100 Portions (13 pies)
Each Portion: 1/8 pie
Pan Size: 9 inch pie pan
| Ingredients | Weights | Measure |
|---|---|---|
| Pie shells, baked | 13-1 crust | |
| Milk, nonfat, dry | 1 lb 3 oz | 4-1/3 cups |
| Water, warm | 11 lb 5 oz | 5-2/3 qt |
| Sugar, granulated | 1 lb 11 oz | 3-3/8 cups |
| Salt | 3/4 oz | 1-1/4 tbsp |
| Starch, corn | 14 oz | 3 cups |
| Sugar, granulated | 1 lb 14 oz | 4-1/8 cups |
| Water, cold | 3 lb | 1-1/2 qt |
| Eggs, whole, slightly beaten | 2 lb 4 oz | 4-1/3 cups (23 eggs) |
| Margarine or butter | 15 oz | 1-7/8 cups |
| Vanilla | 2-1/2 oz | 4-2/3 tbsp |
- Reconstitute milk. Add sugar and salt; heat to just below boiling. DO NOT BOIL.
- Combine cornstarch, sugar and water; stir until smooth. Add gradually to hot mixture. Cook at medium heat, stirring constantly, about 10 minutes or until thickened.
- Stir about 1 qt hot mixture into eggs. Slowly pour egg mixture into remaining hot mixture; heat to boiling, stirring constantly. Cook 2 minutes longer. Remove from heat.
- Add margarine or butter and vanilla; stir until well blended. Cool slightly.
- Pour about 3 cups filling into each baked pie shell.
- Refrigerate until ready to serve.
- Cut 8 wedges per pie.
NOTE:
- Filling will curdle if boiled or subjected to prolonged intense heat.
- In Step 6, Meringue maybe spread over warm filling (122°F.). Ensure cream pie filling preparation time does not exceed 4 hours total in temperatures between 40°F. to 140°F.
- In Step 8, chilled pies maybe topped with 1 recipe Whipped Topping.
VARIATION:
- BANANA CREAM PIE: Follow Steps 1 through 4. In Step 5, slice 7 lb 8 oz bananas A.P. (23 bananas). Add to cooled filling. To prevent discoloration, slice bananas just before adding to filling. In Step 6, pour about 3-1/2 cups filling into each baked pie shell. Follow Steps 7 and 8.