Title: Chocolate nut cream pie
 Categories: 
      Yield: 100 Servings
 
      7 qt WATER; COLD
2 13/16 c  WATER; COLD
 1 9/16 lb MILK; DRY NON-FAT L HEAT
      6 lb FLOUR GEN PURPOSE 10LB
  1 1/2 lb NUTS MIX SHELL #10
      5 lb DSRT PWD CHOCOLATE
 3 9/16 lb SHORTENING; 3LB
      2 oz SALT TABLE 5LB
 
  PAN:  9" PIE PAN
  :
  
  1.  SEE RECIPE NOS. I-G-1 AND I-1.
  
  2.  COMBINE 1 LB 9 OZ (5 2/3 CUPS) NONFAT DRY MILK AND 7 1/3 QT COLD
  WATER (50F.) IN MIXER BOWL.  ADD 5 LB (1-NO 10 CN) DESSERT POWDER
  PUDDING, INSTANT, CHOCOLATE TO MILK AND WATER. USING WHIP, BLEND AT
  LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF
  BOWL; WHIP AT MEDIUM SPEED 2 MINUTES. BEFORE POURING MIXTURE INTO PIE
  SHELLS, COMBINE PUDDING MIXTURE WITH 1 LB 8 OZ (1 1/2 QT) CHOPPED,
  UNSALTED NUTS TO FILLING; MIX WELL.
  
  3.  POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL.
  
  4.  REFRIGERATE UNTIL READY TO SERVE.
  
  5.  CUT 8 WEDGES PER PIE.
  
  Recipe Number: I02803
  
  SERVING SIZE: 1/8 PIE
  
  From the  (actually used today!).