Title: Chocolate Mousse Pie
Categories:
Yield: 100 Servings

1 1/8 qt WATER; COLD
5 qt WATER; COLD
3 3/4 c WATER; COLD
1 c MILK; DRY NON-FAT L HEAT
1 1/16 lb MILK; DRY NON-FAT L HEAT
6 lb FLOUR GEN PURPOSE 10LB
1/4 lb SUGAR; GRANULATED 10 LB
3 3/4 lb DSRT PWD CHOCOLATE
1 1/2 lb TOPPING DES & BAK
3 9/16 lb SHORTENING; 3LB
3 tb IMITATION VANILLA
3 oz SALT TABLE 5LB

PAN: 9-INCH PIE PAN
:

1. SEE RECIPE NOS. IG002 AND I00100.

2. COMBINE MILK AND WATER IN MIXER BOWL.

3. ADD DESSERT POWDER TO MILK AND WATER. USING WHIP, BLEND AT LOW
SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN BOWL; WHIP AT
MEDIUM SPEED 2 MINUTES. SET ASIDE FOR USE IN STEP 7.

4. MIX MILK AND WATER IN MIXER BOWL.

5. ADD TOPPING TO MILK MIXTURE IN BOWL. USING WHIP, MIX AT LOW SPEED
UNTIL BLENDED.

6. GRADUALLY ADD SUGAR AND VANILLA TO WHIPPED TOPPING WHILE MIXING AT
LOW SPEED. SCRAPE DOWN BOWL. MIX AT HIGH SPEED 5 MINUTES OR UNTIL
PEAKS ARE FORMED.

7. ADD TOPPING TO PUDDING MIXTURE; BLEND UNTIL COMPLETELY MIXED.

8. FILL EACH BAKED PIE SHELL WITH ABOUT 3 1/2 CUPS FILLING.

9. PLACE PIES IN REFRIGERATOR ABOUT 4 HOURS UNTIL READY TO SERVE.

10. CUT 8 WEDGES PER PIE.

Recipe Number: I01100

SERVING SIZE: 1/8 PIE

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.