Recipe - Pineapple Chiffon Pie

2 One fourth qt WATER; BOILING
3 ounce MILK; DRY NONFAT L HEAT
2 9/16 pound PINEAPPLE CHUNK #10
6 pound FLOUR GEN PURPOSE 10LB
3 ounce SUGAR; GRANULATED 10 LB
12 ounce TOPPING DES & BAK
3 9/16 pound SHORTENING; 3LB
2 tablespoon IMITATION VANILLA
3 ounce SALT TABLE 5LB

PAN: 9" PIE PAN
:

1. SEE RECIPE NOS. IG1 AND I1.

2. DISSOLVE GELATIN IN BOILING WATER; ADD COLD WATER. MIX UNTIL WELL
BLENDED.

3. REFRIGERATE UNTIL GELATIN IS THICKENDED BUT NOT FIRM.

4. POUR COLD WATER INTO CHILLED MIXER BOWL; ADD TOPPING, MILK, SUGAR, AND
VANILLA. USING WHIP, BEAT AT LOW SPEED 3 MINUTES OR UNTIL WELL BLENDED.
SCRAPE DOWN WHIP AND BOWL. WHIP AT HIGH SPEED 510 MINUTES OR UNTIL
MIXTURE
FORMS STIFF PEAKS. SET ASIDE FOR USE IN STEP 7.

6. USING WHIP, BEAT THICKENED GELATIN AT HIGH SPEED 10 MINUTES OR UNTIL
FOAMY AND SOFT PEAKS FORM.

7. FOLD WHIPPED TOPPING INTO GELATIN. CAREFULLY FOLD 2 LB 9 OZ (1 1/8 QT
1/3NO. 10 CN) CANNED, CRUSED PINEAPPLE, DRAINED INTO GELATINWHIPPED
TOPPING MIXTURE.

8. POUR ABOUT 5 Three fourths CUPS FILLING INTO EACH BAKED PIE SHELL.

9. REFRIGERATE ABOUT 2 HOURS OR UNTIL SET. KEEP REFRIGERATED UNTIL READY
TO SERVE.

10. CUT 8 WEDGES PER PIE.
:

NOTE: 1. IN STEP 3, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 1/2
CUPS
JUICE.

2. IN STEP 3, 6 TBSP FROZEN LEMON JUICE CONCENTRATE AND 1 1/8 CUPS
COLD WATER MAY BE USED FOR FRESH LEMON JUICE.

3. IN STEP 5, 2 LB 10 OZ (1/36 One half TO 7 LB CN) CANNED TOPPING,
DESSERT AND BAKERY PRODUCTS, FROZEN, MAY BE USED FOR ALL INGREDIENTS.

Recipe Number: I03201

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.