Bhocolate cream pie
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Bhocolate cream pie
  Pie    Creams  
Last updated 6/12/2012 1:08:37 AM. Recipe ID 35186. Report a problem with this recipe.
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      Title: Bhocolate cream pie
 Categories: 
      Yield: 100 Servings
 
      7 qt WATER; WARM
  2 3/8 c  WATER; COLD
  2 3/4 c  WATER; COLD
     13 oz BUTTER PRINT SURE
     15    EGGS SHELL
  1 1/2 lb MILK; DRY NON-FAT L HEAT
  1 1/8 lb STARCH EDIBLE CORN
      6 lb FLOUR GEN PURPOSE 10LB
  1 7/8 lb SUGAR; GRANULATED 10 LB
  1 7/8 lb SUGAR; GRANULATED 10 LB
 3 9/16 lb SHORTENING; 3LB
      2 tb IMITATION VANILLA
    3/4 oz SALT TABLE 5LB
      3 oz SALT TABLE 5LB
  9 1/4 oz COCOA NATURAL 1 LB
 
  PAN:  9-INCH PIE PAN
  :
  
  1.  SEE RECIPE NOS. IG001 AND I00100.
  
  2.  RECONSTITUTE MILK.  ADD SUGAR AND SALT; HEAT TO JUST BELOW
  BOILING. DO NOT BOIL.
  
  3.  COMBINE CORNSTARCH, SUGAR, COCOA, WATER; STIR UNTIL SMOOTH. ADD
  GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY,
  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 AND VANILLA; STIR UNTIL WELL BLENDED. COOL
  SLIGHTLY.
  
  6.  POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL.
  
  7.  REFRIGERATE UNTIL READY TO SERVE.
  
  8.  CUT 8 WEDGES PER PIE.
  :
  
  NOTE:  1.  IN STEP 6, MERINGUE (RECIPE NO. I00500 OR I00600) MAY BE
  SPREAD OVER WARM FILLING (122 F.).  ENSURE CREAM PIE FILLING
  PREPARATION TIME DOES NOT EXCEED 3 HOURS TOTAL IN TEMPERATURES
  BETWEEN 40F. TO 140F.
  
  Recipe Number: I02800
  
  SERVING SIZE: 1/8 PIE
  
  From the  (actually used today!).




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Recipe ID 35186 (Apr 03, 2005)

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