Recipe - Chocolate And Vanilla Pie

2 13/16 cup WATER; COLD
9 One half qt WATER; COLD
2 1/16 pound MILK; DRY NONFAT L HEAT
6 pound FLOUR GEN PURPOSE 10LB
2 tablespoon SUGAR; GRANULATED 10 LB
3 One fourth pound DSRT PWD CHOCOLATE
3 5/8 pound DSRT PWD VANILLA
8 ounce TOPPING DES & BAK
3 9/16 pound SHORTENING; 3LB
2 tablespoon IMITATION VANILLA
3 ounce SALT TABLE 5LB

PAN: 9INCH PIE PAN

1. SEE RECIPE NOS. IG1 AND I1.

2. COMBINE MILK AND WATER IN MIXER BOWL.

3. POUR 4 Three fourths QT CHILLED MILK INTO MIXER BOWL; ADD DESSERT POWDER; USING
WHIP. BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN
SIDES AND BOTTOM OF BOWL. WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL SMOOTH.

4. POUR ABOUT 1 Three fourths CUPS FILLING INTO EACH BAKED PIE SHELL.

5. POUR 4 Three fourths QT CHILLED MILK INTO MIXER BOWL; ADD DESSERT POWDER.
USING WHIP, BLEND 15 SECONDS AT LOW SPEED OR UNTIL WELL BLENDED. SCRAPE
DOWN SIDES AND BOTTOM OF BOWL. WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL
SMOOTH
SET ASIDE FOR USE IN STEP 7.

6. POUR 2 CUPS CHILLED MILK INTO MIXER BOWL. ADD TOPPING, SUGAR, AND
VANILLA
WHIP AT LOW SPEED 3 MINUTES OR UNTIL BLENDED. SCRAPE DOWN SIDES OF BOWL.
WHIP
AT HIGH SPEED UNTIL STIFF.

7. FOLD WHIPPED TOPPING INTO VANILLA PIE FILLING. SPREAD 3 CUPS OVER
CHOCOLATE FILLING IN EACH BAKED PIE SHELL.

8. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.

9. CUT 8 WEDGES PER PIE.

NOTE: 1. 1 LB 12 OZ CANNED TOPPING, DESSERT AND BAKERY PRODUCTS, FROZEN,
MAY BE USED.

NOTE: 2. IN STEP 6, 2 TBSP RUM FLAVORING MAY BE USED.

NOTE: 3. IN STEP 8, CHILLED PIES MAY BE TOPPED WITH WHIPPED CREAM (RECIPE
NO. K15) OR WHIPPED TOPPING (RECIPE NO. K16).
Recipe Number: I04800

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.