Banana Cream Pie
INGREDIENTS:
7 qt WATER; COLD
2 13/16 c WATER; COLD
1 1/2 lb MILK; DRY NON-FAT L HEAT
4 7/8 lb BANANAS FRESH
6 lb FLOUR GEN PURPOSE 10LB
5 1/2 lb DSRT PWD VANILLA
3 9/16 lb SHORTENING; 3LB
3 oz SALT TABLE 5LB
7 qt WATER; COLD
2 13/16 c WATER; COLD
1 1/2 lb MILK; DRY NON-FAT L HEAT
4 7/8 lb BANANAS FRESH
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-INCH PIE PAN :
1. SEE RECIPE NOS. IG001 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 SIDES OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES.
4. SLICE BANANAS. TO PREVENT DISCOLORATION, SLICE BANANAS JUST BEFORE ADD TO FILLING. POUR ABOUT 3 1/2 CUPS FILLING INTO EACH BAKED PIE SHELL.
5. REFRIGERATE UNTIL READY TO SERVE.
6. CUT 8 WEDGES PER PIE.
Recipe Number: I00701
SERVING SIZE: 1/8 PIE
1. SEE RECIPE NOS. IG001 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 SIDES OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES.
4. SLICE BANANAS. TO PREVENT DISCOLORATION, SLICE BANANAS JUST BEFORE ADD TO FILLING. POUR ABOUT 3 1/2 CUPS FILLING INTO EACH BAKED PIE SHELL.
5. REFRIGERATE UNTIL READY TO SERVE.
6. CUT 8 WEDGES PER PIE.
Recipe Number: I00701
SERVING SIZE: 1/8 PIE