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Suggest a better descriptionPAN: 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
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 406 | ||
Calories from Fat: 187 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 18.1mg | 6 % | |
Sodium 182.9mg | 6 % | |
Potassium 648.5mg | 17 % | |
Total Carbohydrate 38.9g | 11 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 38g | ||
Protein 15.2g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 406
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