Pineapple Chiffon Pie I.Desserts (Pastry and Pies) No.043
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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. |
|--------------------|----------|----------|-----------------------------------|
|Pineapple, Canned | 3LB 7OZ| 1.50 Qrt | 2. Drain pineapple; reserve |
| | | | juice for use in Step 3 and |
| | | | pineapple for use in Step |
| | | | 8. |
|--------------------|----------|----------|-----------------------------------|
|Dessert Powder, Gela| 3LB 12OZ| | 3. Dissolve gelatin in boiling |
|tin, Lemon | | | water; add reserved juice and |
|Boiling Water | | 3.00 Qrt | cold water. Mix well until |
|Reserved Stock | | 2.00 Qrt | blended. |
| | | | 4. Refrigerate until gelatin is |
| | | | thickened but not firm. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 3.75 Cup | 5. Pour cold water into chilled |
|Dessert Topping | 1LB | 1.00 Qrt | mixer bowl; add topping, milk, |
|Milk, Non Fat, Dry, | 4OZ| 0.75 Cup | sugar and vanilla. Using whip, |
|Milk Powder | | | beat at low speed 3 minutes or |
|Sugar, Extra Fine Gr| 4OZ| 0.50 Cup | until well blended.. CONTINUED |
|anulated | | | 6. Scrape down whip and bowl. |
|Vanilla Extract | | 2.00 Tbsp| Whip at high speed 5 to 10 |
| | | | minutes or until mixture forms |
| | | | stiff peaks. Set aside for |
| | | | use in Step 7. |
| | | | 7. Using whip, beat thickened |
| | | | gelatin at high speed 10 |
| | | | minutes or until foamy and |
| | | | soft peaks form. |
| | | | 8. Fold whipped topping into |
| | | | gelatin. Mix carefully at low |
| | | | speed until well blended. |
| | | | 9. Fold pineapple carefully into |
| | | | gelatin mixture. |
| | | |10. Pour about 5 3/4 cups filling |
| | | | into each baked pie shell. |
| | | |11. Refrigerate about 2 hours or |
| | | | until set. Keep refrigerated |
| | | | until ready to serve. |
| | | |12. Cut 6 wedges per pie. |
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NOTE: 1. In Step 5, 3 lb 8 oz (1/2-No. 10 cn) topping, desset and
bakery products, frozen may be used for all ingredients.
VARIATION
1. STRAWBERRY CHIFFON PIE: Follow Step 1. In Step 2, omit
pineapple; use 6 lb (3 qt-1-No.10 cn) canned strawberries,
frozen. Thaw and drain thoroughly. In Step 3, omit dessert
powder, gelatin, lemon; use dessert powder, gelatin,
strawberry. Follow Steps 4 thru 11.