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Receta Chocolate And Vanilla Pie

by Global Cookbook

Ingredientes

2 813/1000 c. WATER, Cool 9 1/2 quart WATER, Cool 2 63/1000 lb Lowfat milk, DRY NON-FAT L HEAT 6 lb FLOUR GEN PURPOSE 10LB 2 Tbsp. SUGAR, GRANULATED 10 LB 3 1/4 lb DSRT PWD CHOCOLATE

3 5/8 lb DSRT PWD VANILLA 8 ounce TOPPING DES & BAK 3 563/1000 lb SHORTENING, 3LB 2 Tbsp. IMITATION VANILLA 3 ounce SALT TABLE 5LB

Direcciones

1. PAN: 9-INCH PIE PAN
2. SEE RECIPE NOS. I-G-1 AND I-1.
3. COMBINE Lowfat milk AND WATER IN MIXER BOWL.
4. POUR 4 3/4 Quart CHILLED Lowfat milk INTO MIXER BOWL; Add in DESSERT Pwdr; USING WHIP. BLEND AT LOW SPEED 15 SECONDS Or possibly Till WELL BLENDED.
5. SCRAPE DOWN SIDES AND BOTTOM OF BOWL. WHIP AT MEDIUM SPEED 2 Min Or possibly Till SMOOTH.
6. POUR ABOUT 1 3/4 C. FILLING INTO EACH BAKED PIE SHELL.
7. POUR 4 3/4 Quart CHILLED Lowfat milk INTO MIXER BOWL; Add in DESSERT Pwdr.
8. USING WHIP, BLEND 15 SECONDS AT LOW SPEED Or possibly Till WELL BLENDED.
9. SCRAPE DOWN SIDES AND BOTTOM OF BOWL. WHIP AT MEDIUM SPEED 2 Min Or possibly Till SMOOTH SET ASIDE FOR USE IN STEP 7.
10. POUR 2 C. CHILLED Lowfat milk INTO MIXER BOWL. Add in TOPPING, SUGAR, AND VANILLA WHIP AT LOW SPEED 3 Min Or possibly Till BLENDED. SCRAPE DOWN SIDES OF BOWL. WHIP AT HIGH SPEED Till STIFF.
11. FOLD WHIPPED TOPPING INTO VANILLA PIE FILLING. SPREAD 3 C. OVER CHOCOLATE FILLING IN EACH BAKED PIE SHELL.
12. Chill AT LEAST 1 HOUR Or possibly Till READY TO SERVE.
13. CUT 8 WEDGES PER PIE.
14. NOTE:
15. 1 LB 12 Ounce CANNED TOPPING, DESSERT AND BAKERY PRODUCTS, Frzn, MAY BE USED.
16. NOTE:
17. IN STEP 6, 2 TBSP RUM FLAVORING MAY BE USED.
18. NOTE:
19. IN STEP 8, CHILLED PIES MAY BE TOPPED WITH WHIPPED CREAM
20. (RECIPE NO. K-15) Or possibly WHIPPED TOPPING (RECIPE NO. K-16). Recipe
21. SERVING SIZE: 1/8 PIE

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