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
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|Serving Size: 1 Serving (836g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 197 (8%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 58.9mg||18 %|
|Sodium 154.4mg||5 %|
|Potassium 566mg||15 %|
|Total Carbohydrate 558.5g||164 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 556.1g|
|Protein 13.5g||19 %|
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Calories per serving: 2415
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