Recipe - Banana Cream Pie

6 qt WATER; WARM
2 13/16 cup WATER; COLD
1 One half qt WATER; COLD
15 ounce BUTTER PRINT SURE
23 EGGS SHELL
1 3/16 pound MILK; DRY NONFAT L HEAT
23 BANANAS FRESH
15 ounce STARCH EDIBLE CORN
6 pound FLOUR GEN PURPOSE 10LB
1 13/16 pound SUGAR; GRANULATED 10 LB
1 One half pound SUGAR; GRANULATED 10 LB
3 9/16 pound SHORTENING; 3LB
5 tablespoon IMITATION VANILLA
3 ounce SALT TABLE 5LB
1 One fourth tablespoon SALT TABLE 5LB

1. SEE RECIPE NOS. IG1 AND I1.

2. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO
NOT BOIL.

3. COMBINE CORNSTARCH, SUGAR AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY
TO
HOT MIXTURE. COOK AT MEDIUM HEAT; STIRRING CONSTANTLY, ABOUT 10 MINUTES
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. SLICE 7 LB 8 OZ BANANAS A.P. (23 BANANAS). ADD TO COOLED
FILLING.
TO PREVENT DISCOLORATION, SLICE BANANAS JUST BEFORE ADDING TO FILLING.

6. POUR ABOUT 3 One half CUPS FILLING INTO EACH BAKED PIE SHELL.

7. REFRIGERATE UNTIL READY TO SERVE.

8. CUT 8 WEDGES PER PIE.

NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE
HEAT.

Recipe Number: I00601

SERVING SIZE: 1/8 PIE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.