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Name: Chocolate and Vanilla Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 2 1/16 lb MILK; DRY NON-FAT L HEAT; 3 5/8 lb DSRT PWD VANILLA; 8 oz TOPPING DES & BAK; 3 oz Salt; 2 13/16 c WATER; COLD; 2 tb IMITATION VANILLA; 3 9/16 lb SHORTENING; 3LB; 9 1/2 qt WATER; COLD; 6 lb All Purpose Flour; 2 tb SUGAR; GRANULATED 10 LB; 3 1/4 lb DSRT PWD CHOCOLATE

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INGREDIENTS

2 1/16 lb MILK; DRY NON-FAT L HEAT
3 5/8 lb DSRT PWD VANILLA
8 oz TOPPING DES & BAK
3 oz Salt
2 13/16 c WATER; COLD
2 tb IMITATION VANILLA
3 9/16 lb SHORTENING; 3LB
9 1/2 qt WATER; COLD
6 lb All Purpose Flour
2 tb SUGAR; GRANULATED 10 LB
3 1/4 lb DSRT PWD CHOCOLATE

Servings

INSTRUCTIONS

PAN: 9-INCH PIE PAN 1. SEE RECIPE NOS. I-G-1 AND I-1. 2. COMBINE MILK AND WATER IN MIXER BOWL. 3. POUR 4 3/4 QT CHILLED MILK INTO MIXER BOWL; ADD DESSERT POWDER; USING WHIP. BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES AND BOTTOM OF BOWL. WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL SMOOTH. 4. POUR ABOUT 1 3/4 CUPS FILLING INTO EACH BAKED PIE SHELL. 5. POUR 4 3/4 QT CHILLED MILK INTO MIXER BOWL; ADD DESSERT POWDER. USING WHIP, BLEND 15 SECONDS AT LOW SPEED OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES AND BOTTOM OF BOWL. WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL SMOOTH SET ASIDE FOR USE IN STEP 7. 6. POUR 2 CUPS CHILLED MILK INTO MIXER BOWL. ADD TOPPING, SUGAR, AND VANILLA WHIP AT LOW SPEED 3 MINUTES OR UNTIL BLENDED. SCRAPE DOWN SIDES OF BOWL. WHIP AT HIGH SPEED UNTIL STIFF. 7. FOLD WHIPPED TOPPING INTO VANILLA PIE FILLING. SPREAD 3 CUPS OVER CHOCOLATE FILLING IN EACH BAKED PIE SHELL. 8. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE. 9. CUT 8 WEDGES PER PIE. NOTE: 1. 1 LB 12 OZ CANNED TOPPING, DESSERT AND BAKERY PRODUCTS, FROZEN, 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 WHIPPED TOPPING (RECIPE NO. K-16). Recipe Number: I04800 SERVING SIZE: 1/8 PIE From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Chocolate and Vanilla Pie

2 1/16 lb MILK; DRY NON-FAT L HEAT
3 5/8 lb DSRT PWD VANILLA
8 oz TOPPING DES & BAK
3 oz Salt
2 13/16 c WATER; COLD
2 tb IMITATION VANILLA
3 9/16 lb SHORTENING; 3LB
9 1/2 qt WATER; COLD
6 lb All Purpose Flour
2 tb SUGAR; GRANULATED 10 LB
3 1/4 lb DSRT PWD CHOCOLATE

PAN:  9-INCH PIE PAN    1.  SEE RECIPE NOS. I-G-1 AND I-1.    2.  COMBINE MILK AND WATER IN MIXER BOWL.    3.  POUR 4 3/4 QT CHILLED MILK INTO MIXER BOWL;  ADD DESSERT POWDER; USING  WHIP. BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN  SIDES AND BOTTOM OF BOWL. WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL SMOOTH.    4.  POUR ABOUT 1 3/4 CUPS FILLING INTO EACH BAKED PIE SHELL.    5.  POUR 4 3/4 QT CHILLED MILK INTO MIXER BOWL; ADD DESSERT POWDER.  USING WHIP, BLEND 15 SECONDS AT LOW SPEED OR UNTIL WELL BLENDED. SCRAPE  DOWN SIDES AND BOTTOM OF BOWL. WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL  SMOOTH  SET ASIDE FOR USE IN STEP 7.    6.  POUR 2 CUPS CHILLED MILK INTO MIXER BOWL. ADD TOPPING, SUGAR, AND  VANILLA  WHIP AT LOW SPEED 3 MINUTES OR UNTIL BLENDED. SCRAPE DOWN SIDES OF BOWL.  WHIP  AT HIGH SPEED UNTIL STIFF.    7.  FOLD WHIPPED TOPPING INTO VANILLA PIE FILLING. SPREAD 3 CUPS OVER  CHOCOLATE FILLING IN EACH BAKED PIE SHELL.    8.  REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.    9.  CUT 8 WEDGES PER PIE.    NOTE:  1.  1 LB 12 OZ CANNED TOPPING, DESSERT AND BAKERY PRODUCTS, FROZEN,  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 WHIPPED TOPPING (RECIPE NO. K-16).  Recipe Number: I04800    SERVING SIZE: 1/8 PIE    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (182g)
Recipe Makes: 100 Servings

Calories: 642
Calories from Fat: 193 (30%)

Amt Per Serving		% DV

	Total Fat 21.4g	29 %
	Saturated Fat 8.7g	44 %
	Monounsaturated Fat 9.2g
	Polyunsanturated Fat 2.4g
Cholesterol 30.4mg		9 %
Sodium 512.8mg		18 %
Potassium 1812.9mg		48 %
Total Carbohydrate 74.5g		22 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 72.1g
Protein 37.9g		54 %
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.

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Calories per serving: 642

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