Chocolate Cream Pie I.Desserts (Pastry and Pies) No.029
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|Yield: 100 Portions Each Portion: 1/6 Pie|
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|Pan Size: 9 inch Pie Pan Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Pie Shells | |17.00 EA | 1. See Recipe Nos. I-G-1 and I-1. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 2LB 2OZ| 7.50 Cup | 2. Combine milk and water in |
|Milk Powder | | | in mixer bowl. |
|Cold Water | | 9.75 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Dessert Powder, Gela| 6LB 14OZ| | 3. Add dessert powder to milk and |
|tin, Chocolate | | | water. Using whip, blend at |
| | | | low speed 15 seconds or until |
| | | | well blended....CONTINUED |
| | | | 4. Scrape down sides of bowl; |
| | | | whip at medium speed 2 |
| | | | minutes. |
| | | | 5. Pour about 3 cups filling |
| | | | into each baked pie shell. |
| | | | 6. Refrigerate until ready to |
| | | | serve. |
| | | | 7. Cut 6 wedges per pie. |
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NOTE: 1. In Step 5, chilled pies may be topped with Whipped Cream
(Recipe No. K-15) or Whipped Topping (Recipe No. K-16).
2. For thicker pie, use 13 pie shells in Step 1; pour about
3 1/2 cups filling into each unbaked pie shell in Step 2.
Cut 8 wedges per pie in Step 6.
VARIATION
1. CHOCOLATE COCONUT CREAM PIE: (Follow Steps 1 thru 3. In
Step 4, add 2 lb (2 1/2 qt) chopped, prepared, sweetened
coconut to filling; mix well. Pour about 3 1/4 cups
filling into each baked pie shell. Follow Steps 5 and 6.
2. CHOCOLATE NUT CREAM PIE: Follow Steps 1 thru 3. In Step 4,
add 2 lb (2 qt) chopped, unsalted nuts to filling; mix well.
Pour about 3 1/4 cups filling into each baked pie shell.
Follow Steps 5 and 6.