Inicio » Recetas » Butterscotch Cream Pie (Dry Milk)

Receta Butterscotch Cream Pie (Dry Milk)

Name: Butterscotch Cream Pie (Dry Milk)
Ingredients: 7 quart WATER, Cool; 3 3/4 c. WATER, Cool; 1 1/2 lb Lowfat milk, DRY NON-FAT L HEAT; 6 lb FLOUR GEN PURPOSE 10LB; 5 1/2 lb DSRT PWD VANILLA; 3 563/1000 lb SHORTENING, 3LB; 4 Tbsp. SALT TABLE 5LB

de Global Cookbook

Add a photo

click to rate

0 votos | 1433 views

0 evaluaciónes | 0 comentarios

Raciónes: 12

Ingredientes

7 quart WATER, Cool
3 3/4 c. WATER, Cool
1 1/2 lb Lowfat milk, DRY NON-FAT L HEAT
6 lb FLOUR GEN PURPOSE 10LB
5 1/2 lb DSRT PWD VANILLA
3 563/1000 lb SHORTENING, 3LB
4 Tbsp. SALT TABLE 5LB

Direcciones

PAN: 9-INCH PIE PAN
2. COMBINE NONFAT DRY Lowfat milk AND Cool WATER IN MIXER BOWL.
3. Add in DESSERT Pwdr PUDDING, INSTANT, BUTTERSCOTCH TO Lowfat milk AND WATER.
4. USING WHIP, BLEND AT LOW SPEED 15 SECONDS Or possibly Till WELL BLENDED.
SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED 2 Min.
5. POUR ABOUT 3 C. FILLING INTO EACH BAKED PIE SHELL.
6. Chill Till READY TO SERVE.
7. CUT 8 WEDGES PER PIE.
NOTE: 1. IN STEP 5, MERINGUE (RECIPE NO. I00500) MAY BE SPREAD OVER Hot FILLING (122 F.). ENSURE CREAM PIE FILLING PREPARATION TIME DOES NOT EXCEED 3 Hrs TOTAL IN TEMPERATURES BETWEEN 40 F. TO 140 F.
NOTE: 2. IN STEP 7, CHILLED PIES MAY BE TOPPED WITH 3/4 RECIPE WHIPPED CREAM (RECIPE NO. K01500) Or possibly 3/4 RECIPE WHIPPED TOPPING
(RECIPE NO. K00200).
SERVING SIZE: 1/8 PIE