Butterscotch cream pie (d
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Butterscotch cream pie (d
  Butterscotch    Pie    Creams  
Last updated 6/12/2012 1:11:41 AM. Recipe ID 39287. Report a problem with this recipe.
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      Title: Butterscotch cream pie (d
 Categories: 
      Yield: 100 Servings
 
      7 qt WATER; COLD
  3 3/4 c  WATER; COLD
  1 1/2 lb MILK; DRY NON-FAT L HEAT
      6 lb FLOUR GEN PURPOSE 10LB
  5 1/2 lb DSRT PWD VANILLA
 3 9/16 lb SHORTENING; 3LB
      4 tb SALT TABLE 5LB
 
  PAN:  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  (actually used today!).




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Recipe ID 39287 (Apr 03, 2005)

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