Title: Pineapple Cream Pie
Categories:
Yield: 100 Servings

2 13/16 c WATER; COLD
7 qt WATER; COLD
1 1/2 lb MILK; DRY NON-FAT L HEAT
5 1/16 lb PINEAPPLE CHUNK #10
6 lb FLOUR GEN PURPOSE 10LB
5 1/2 lb DSRT PWD VANILLA
3 9/16 lb SHORTENING; 3LB
3 oz SALT TABLE 5LB

PAN: 9" PIE PAN
1. SEE RECIPE NOS. I-G-1 AND I-1.

2. COMBINE MILK AND WATER IN MIXER BOWL.

3. ADD DESSERT POWDER TO MILK AND WATER. USING A WHIP, BLEND AT LOW SPEED
15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; WHIP AT
MEDIUM
SPEED 2 MINUTES.

4. ADD 5 LB 1 OZ (3/4-NO. 10 CN) CANNED, DRAINED, CRUSHED PINEAPPLE. POUR
ABOUT 3 1/4 CUPS FILLING INTO EACH BAKED PIE SHELL.

5. REFRIGERATE UNTIL READY TO SERVE.

6. CUT 8 WEDGES PER PIE.

Recipe Number: I00703

SERVING SIZE: 1/8 PIE

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