Butterscotch Cream Pie (D

100 Servings

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Butterscotch Cream Pie (D Ingredients

7 qt WATER; COLD	5 1/2 lb DSRT PWD VANILLA
3 3/4 c WATER; COLD	3 9/16 lb SHORTENING; 3LB
1 1/2 lb MILK; DRY NON-FAT L HEAT	4 tb SALT TABLE 5LB
6 lb FLOUR GEN PURPOSE 10LB

Instructions for Butterscotch Cream Pie (D

PAN: 9-INCH PIE PAN : 1. SEE RECIPE NOS. IG001 AND I00100. 2. COMBINE NONFAT DRY MILK AND COLD WATER IN MIXER BOWL. 3. ADD DESSERT POWDER PUDDING, INSTANT, BUTTERSCOTCH TO MILK AND WATER. 4. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. 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 8 WEDGES PER PIE. : NOTE: 1. IN STEP 5, MERINGUE (RECIPE NO. I00500) MAY BE SPREAD OVER WARM FILLING (122 F.). ENSURE CREAM PIE FILLING PREPARATION TIME DOES NOT EXCEED 3 HOURS TOTAL IN TEMPERATURES BETWEEN 40 F. TO 140 F. NOTE: 2. IN STEP 7, CHILLED PIES MAY BE TOPPED WITH 3/4 RECIPE WHIPPED CREAM (RECIPE NO. K01500) OR 3/4 RECIPE WHIPPED TOPPING (RECIPE NO. K00200). Recipe Number: I01901 SERVING SIZE: 1/8 PIE From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PieCuisine: Uncategorized