Recipe - Butterscotch Cream Pie

6 qt WATER; WARM
3 cup WATER; COLD
3 Three fourths cup WATER; COLD
3 Three fourths cup BUTTER PRINT SURE
23 EGGS SHELL
1 1/8 cup MILK; DRY NONFAT L HEAT
3 cup STARCH EDIBLE CORN
6 pound FLOUR GEN PURPOSE 10LB
4 7/16 pound SUGAR; BROWN, 2 LB
3 9/16 pound SHORTENING; 3LB
2 One fourth teaspoon IMITATION VANILLA
2 One fourth teaspoon SALT TABLE 5LB
3 ounce SALT TABLE 5LB

PAN: 9INCH PIE PAN
:

1. SEE RECIPE NOS. IG002 AND I00100.

2. MELT BUTTER OR MARGARINE; HEAT UNTIL COLOR IS LIGHT TAN, STIR
TO PREVENT BURNING.

3. ADD BROWN SUGAR AND SALT; STIR UNTIL BLENDED. REMOVE FROM HEAT.

4. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

5. ADD SUGAR, MIXTURE TO MILK; STIR UNTIL DISSOLVED. REMOVE FROM
HEAT.

6. COMBINE CORNSTARCH AND WATER, STIR UNTIL SMOOTH. ADD GRADUALLY
TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL
THICKENED AND STARTING TO BOIL.

7. 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.

8. ADD VANILLA; STIR UNTIL WELL BLENDED. COOL SLIGHTLY.

9. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL.

10. REFRIGERATE UNTIL READY TO SERVE.

11. CUT 8 WEDGES PER PIE.
:

NOTE: 1. IN STEP 9, MERINGUE (RECIPE NO. I5) 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 11, CHILLED PIES MAY BE TOPPED WITH Three fourths RECIPE
WHIPPED CREAM (RECIPE NO. K01500) OR Three fourths RECIPE WHIPPED TOPPING
(RECIPE NO. K00200).

Recipe Number: I01900

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.