Pineapple Cream Pie

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Ingredients

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2 13/16 c WATER; COLD
5 1/16 lb PINEAPPLE CHUNK #10
6 qt WATER; WARM
23 EGGS SHELL
3 c STARCH EDIBLE CORN
1 1/4 tb Salt
3 oz Salt
3 9/16 lb SHORTENING; 3LB
1 3/16 lb MILK; DRY NON-FAT L HEAT
1 13/16 lb SUGAR; GRANULATED 10 LB
1 1/2 lb SUGAR; GRANULATED 10 LB
15 oz BUTTER PRINT SURE
6 tb LEMON FRESH
1 1/2 qt WATER COLD & JUICE
6 lb All Purpose Flour

Original recipe makes 100 Servings

Servings  

Preparation

1. SEE RECIPE NOS. I-G-1 AND I-1. 2. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO NOT BOIL. 3. DRAIN 5 LB 1 OZ (3/4-NO. 10 CN) CRUSHED PINEAPPLE. COMBINE CORNSTARCH, SUGAR AND PINEAPPLE JUICE; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES UNTIL THICKENED. 4. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY. COOK 2 MINUTES LONGER. REMOVE FROM HEAT. 5. ADD BUTTER OR MARGARINE; STIR UNTIL WELL BLENDED. FOLD IN PINEAPPLE AND 6 TBSP LEMON JUICE (9 OZ A.P.-2 LEMONS). COOL SLIGHTLY. 6. POUR ABOUT 3 1/2 CUPS FILLING INTO EACH BAKED PIE SHELL. 7. REFRIGERATE UNTIL READY TO SERVE. 8. CUT 8 WEDGES PER PIE. NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT. Recipe Number: I00604 SERVING SIZE: 1/8 PIE From the (actually used today!). Downloaded from G Internet, G Internet.

Calories Per Serving: 2415 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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