Recipe - Chocolate Nut Cream Pie

7 qt WATER; COLD
2 13/16 cup WATER; COLD
1 9/16 pound MILK; DRY NONFAT L HEAT
6 pound FLOUR GEN PURPOSE 10LB
1 One half pound NUTS MIX SHELL #10
5 pound DSRT PWD CHOCOLATE
3 9/16 pound SHORTENING; 3LB
2 ounce SALT TABLE 5LB

PAN: 9" PIE PAN
:

1. SEE RECIPE NOS. IG1 AND I1.

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 (1NO 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 One half 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 Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.