Recipe - Bhocolate Cream Pie

7 qt WATER; WARM
2 3/8 cup WATER; COLD
2 Three fourths cup WATER; COLD
13 ounce BUTTER PRINT SURE
15 EGGS SHELL
1 One half pound MILK; DRY NONFAT L HEAT
1 1/8 pound STARCH EDIBLE CORN
6 pound FLOUR GEN PURPOSE 10LB
1 7/8 pound SUGAR; GRANULATED 10 LB
1 7/8 pound SUGAR; GRANULATED 10 LB
3 9/16 pound SHORTENING; 3LB
2 tablespoon IMITATION VANILLA
Three fourths ounce SALT TABLE 5LB
3 ounce SALT TABLE 5LB
9 One fourth ounce COCOA NATURAL 1 LB

PAN: 9INCH 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 Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.