Title: Pineapple Cream Pie
Categories:
Yield: 100 Servings

6 qt WATER; WARM
2 13/16 c WATER; COLD
1 1/2 qt WATER COLD & JUICE
15 oz BUTTER PRINT SURE
23 EGGS SHELL
1 3/16 lb MILK; DRY NON-FAT L HEAT
5 1/16 lb PINEAPPLE CHUNK #10
6 tb LEMON FRESH
3 c STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
1 13/16 lb SUGAR; GRANULATED 10 LB
1 1/2 lb SUGAR; GRANULATED 10 LB
3 9/16 lb SHORTENING; 3LB
1 1/4 tb SALT TABLE 5LB
3 oz SALT TABLE 5LB

1. SEE RECIPE NOS. I-G-1 AND I-1.

2. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO
NOT BOIL.

3. DRAIN 5 LB 1 OZ (3/4-NO. 10 CN) CRUSHED PINEAPPLE. COMBINE CORNSTARCH,
SUGAR AND PINEAPPLE JUICE; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT
MIXTURE.
COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES UNTIL THICKENED.

4. 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.

5. ADD BUTTER OR MARGARINE; STIR UNTIL WELL BLENDED. FOLD IN PINEAPPLE
AND
6 TBSP LEMON JUICE (9 OZ A.P.-2 LEMONS). COOL SLIGHTLY.

6. POUR ABOUT 3 1/2 CUPS FILLING INTO EACH BAKED PIE SHELL.

7. REFRIGERATE UNTIL READY TO SERVE.

8. CUT 8 WEDGES PER PIE.

NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE
HEAT.

Recipe Number: I00604

SERVING SIZE: 1/8 PIE

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