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Add a photoПорций: 12
Ингредиенты
- 2 813/1000 c. WATER, Cool
- 9 1/2 quart WATER, Cool
- 2 63/1000 lb Lowfat milk, DRY NON-FAT L HEAT
- 6 lb FLOUR GEN PURPOSE 10LB
- 2 Tbsp. SUGAR, GRANULATED 10 LB
- 3 1/4 lb DSRT PWD CHOCOLATE
- 3 5/8 lb DSRT PWD VANILLA
- 8 ounce TOPPING DES & BAK
- 3 563/1000 lb SHORTENING, 3LB
- 2 Tbsp. IMITATION VANILLA
- 3 ounce SALT TABLE 5LB
Инструкции
- PAN: 9-INCH PIE PAN
- 1. SEE RECIPE NOS. I-G-1 AND I-1.
- 2. COMBINE Lowfat milk AND WATER IN MIXER BOWL.
- 3. POUR 4 3/4 Quart CHILLED Lowfat milk INTO MIXER BOWL; Add in DESSERT Pwdr; USING WHIP. BLEND AT LOW SPEED 15 SECONDS Or possibly Till WELL BLENDED.
- SCRAPE DOWN SIDES AND BOTTOM OF BOWL. WHIP AT MEDIUM SPEED 2 Min Or possibly Till SMOOTH.
- 4. POUR ABOUT 1 3/4 C. FILLING INTO EACH BAKED PIE SHELL.
- 5. POUR 4 3/4 Quart CHILLED Lowfat milk INTO MIXER BOWL; Add in DESSERT Pwdr.
- USING WHIP, BLEND 15 SECONDS AT LOW SPEED Or possibly Till WELL BLENDED.
- SCRAPE DOWN SIDES AND BOTTOM OF BOWL. WHIP AT MEDIUM SPEED 2 Min Or possibly Till SMOOTH SET ASIDE FOR USE IN STEP 7.
- 6. POUR 2 C. CHILLED Lowfat milk INTO MIXER BOWL. Add in TOPPING, SUGAR, AND VANILLA WHIP AT LOW SPEED 3 Min Or possibly Till BLENDED. SCRAPE DOWN SIDES OF BOWL. WHIP AT HIGH SPEED Till STIFF.
- 7. FOLD WHIPPED TOPPING INTO VANILLA PIE FILLING. SPREAD 3 C. OVER CHOCOLATE FILLING IN EACH BAKED PIE SHELL.
- 8. Chill AT LEAST 1 HOUR Or possibly Till READY TO SERVE.
- 9. CUT 8 WEDGES PER PIE.
- NOTE:
- 1. 1 LB 12 Ounce CANNED TOPPING, DESSERT AND BAKERY PRODUCTS, Frzn, MAY BE USED.
- NOTE:
- 2. IN STEP 6, 2 TBSP RUM FLAVORING MAY BE USED.
- NOTE:
- 3. IN STEP 8, CHILLED PIES MAY BE TOPPED WITH WHIPPED CREAM
- (RECIPE NO. K-15) Or possibly WHIPPED TOPPING (RECIPE NO. K-16). Recipe
- SERVING SIZE: 1/8 PIE
