Chocolate and vanilla pie
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Chocolate and vanilla pie
  Chocolate    Vanilla    Pie  
Last updated 6/12/2012 1:15:06 AM. Recipe ID 44325. Report a problem with this recipe.
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      Title: Chocolate and vanilla pie
 Categories: 
      Yield: 100 Servings
 
2 13/16 c  WATER; COLD
  9 1/2 qt WATER; COLD
 2 1/16 lb MILK; DRY NON-FAT L HEAT
      6 lb FLOUR GEN PURPOSE 10LB
      2 tb SUGAR; GRANULATED 10 LB
  3 1/4 lb DSRT PWD CHOCOLATE
  3 5/8 lb DSRT PWD VANILLA
      8 oz TOPPING DES & BAK
 3 9/16 lb SHORTENING; 3LB
      2 tb IMITATION VANILLA
      3 oz SALT TABLE 5LB
 
  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!).




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Recipe ID 44325 (Apr 03, 2005)

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