Chocolate and Vanilla Pie I.Desserts (Pastry and Pies) No.048
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|Yield: 100 Portions Each Portion: 1/8 Pie|
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|Pan Size: 9 inch Pie Pan Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Pie Shells | |13.00 EA | 1. See Recipe No. I-G-1 and I-1. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 2LB 1OZ| 7.25 Cup | 2. Reconstitute milk. Chill to |
|Milk Powder | | | 50`F. before using in Steps |
|Cold Water | | 9.50 Qrt | 3,5, and 6. |
|--------------------|----------|----------|-----------------------------------|
|Dessert Powder, Gela| 3LB 4OZ| | 3. Pour 4 3/4 qt chilled milk |
|tin, Chocolate | | | into mixer bowl; add dessert |
| | | | powder. Using whip, blend at |
| | | | low speed 15 seconds or till |
| | | | well blended. |
| | | | 4. Scrape down sides and bottom |
| | | | of bowl. Whip at medium speed |
| | | | 2 min or until smooth. |
|--------------------|----------|----------|-----------------------------------|
|Dessert Powder, Gela| 3LB 10OZ| | 4. Pour about 1 3/4 cups filling |
|tin, Vanilla | | | into each baked pie shell. |
|--------------------|----------|----------|-----------------------------------|
|Dessert Topping | 8OZ| 2.00 Cup | 5. Pour 4 3/4 qt chilled milk |
|Sugar, Extra Fine Gr| | 2.00 Tbsp| into mixer bowl; add dessert |
|anulated | | | powder. Using whip, blend 15 |
|Vanilla Extract | | 2.00 Tbsp| seconds at low speed or until |
| | | | well blended. |
| | | | 6. Scrape down sides and bottom |
| | | | of bowl. Whip at medium speed |
| | | | 2 minutes or until smooth. |
| | | | Set aside for use in Step 7. |
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NOTE: 1. In Step 1, 1 lb 12 oz canned topping, dessert and bakery
products, frozen, may be used for all ingredients.
2. In Step 6, 2 tbsp rum flavoring may be substituted for
vanilla.
3. In Step 8, chilled pies may be topped with Whipped Cream
(Recipe No. K-15) or Whipped Topping (Recipe No. K-16).