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Add a photoServings: 12
Ingredients
- 7 quart WATER, Cool
- 3 3/4 c. WATER, Cool
- 1 1/2 lb Lowfat milk, DRY NON-FAT L HEAT
- 6 lb FLOUR GEN PURPOSE 10LB
- 5 1/2 lb DSRT PWD VANILLA
- 3 563/1000 lb SHORTENING, 3LB
- 4 Tbsp. SALT TABLE 5LB
Directions
- PAN: 9-INCH PIE PAN
- 2. COMBINE NONFAT DRY Lowfat milk AND Cool WATER IN MIXER BOWL.
- 3. Add in DESSERT Pwdr PUDDING, INSTANT, BUTTERSCOTCH TO Lowfat milk AND WATER.
- 4. USING WHIP, BLEND AT LOW SPEED 15 SECONDS Or possibly Till WELL BLENDED.
- SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED 2 Min.
- 5. POUR ABOUT 3 C. FILLING INTO EACH BAKED PIE SHELL.
- 6. Chill Till READY TO SERVE.
- 7. CUT 8 WEDGES PER PIE.
- NOTE: 1. IN STEP 5, MERINGUE (RECIPE NO. I00500) MAY BE SPREAD OVER Hot FILLING (122 F.). ENSURE CREAM PIE FILLING PREPARATION TIME DOES NOT EXCEED 3 Hrs 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 possibly 3/4 RECIPE WHIPPED TOPPING
- (RECIPE NO. K00200).
- SERVING SIZE: 1/8 PIE
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