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Chocolate and Vanilla Cream Pie (Instant)
Source: U.S. Department of Defence

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DESSERTS (PASTRY AND PIES) No.I 029 00
CHOCOLATE AND VANILLA CREAM PIE (INSTANT)
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
290 cal
40 g
4g
13 g
1 mg
446 mg
58 mg
Ingredient
Weight
Measure
Issue
PIE CRUST
13 each
MILK,NONFAT,DRY
14-3/8 oz
1 qts 2 cup
WATER,COLD
15-2/3 lbs
1 gal 3-1/2 qts
DESSERT POWDER,PUDDING,INSTANT,CHOCOLATE
2-1/4 lbs
1 qts 2 cup
DESSERT POWDER,PUDDING,INSTANT,VANILLA
2-1/2 lbs
1 qts 2 cup
WHIPPED TOPPING MIX,NONDAIRY,DRY
1 oz
1-1/2 cup
SUGAR,GRANULATED
5/8 oz
1 tbsp
EXTRACT,VANILLA
5/8 oz
1 tbsp
Method
1 PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for
bottom crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently.
Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than
pie pan and about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.
BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully
into pie pan, being careful not to leave any air spaces between pan and dough. REMOVE EXCESS DOUGH: Trim overhanging
edges of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if
skill is used in weighing and rolling dough. BAKING INSTRUCTIONS FOR UNCOOKED PIES: Bake crusts at 425 F. for about
15-18 minutes, or until light golden brown. Cool before filling. Proceed with the recipe directions.
2 Combine milk and water in mixer bowl.
3 Pour 3-1/2 quarts chilled milk into mixer bowl; add dessert powder. Using whip, blend at low speed 15 seconds or until well
blended. Scrape down sides of bowl. Whip at medium speed 2 minutes or until smooth.
4 Pour 1-1/3 cups filling into each baked pie shell.
5 Pour 1 gallon chilled milk into mixer bowl; add dessert powder. Using whip, blend 15 seconds at low speed or until well blended.
Scrape down sides of bowl. Whip at medium speed 2 minutes or until smooth. Set aside for use in Step 7.
6 Pour 1-1/2 cups chilled milk into mixer bowl; add topping, sugar and vanilla. Whip at low speed 3 minutes or until blended. Scrape
down sides of bowl. Whip at high speed until stiff.
7 Fold whipped topping into vanilla pie filling. Spread 1-3/4 cups over chocolate filling in each baked pie shell.
8 Refrigerate at least 1 hour or until ready to serve.
9 Cut 8 wedges per pie. CCP: Hold for service at 41 F. or lower. Chilled pies may be topped with Whipped Cream, Recipe No.
K 001 00 or Whipped Topping, Recipe No. K 002 00.
Notes
1 1 pound 5 ounces canned dessert topping and frozen bakery products, may be used. Omit Step 6.



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Chocolate and Vanilla Cream Pie (Instant)

Yield: 100 Portion: 1 Slice
Calories: 290 cal
Carbohydrates: 40 g
Protein: 4g
Fat: 13 g
Cholesterol: 1 mg
Sodium: 446 mg
Calcium: 58 mg

Ingredient Weight Measure Issue
PIE CRUST 13 each
MILK,NONFAT,DRY 14-3/8 oz 1 qts 2 cup
WATER,COLD 15-2/3 lbs 1 gal 3-1/2 qts
DESSERT POWDER,PUDDING,INSTANT,CHOCOLATE 2-1/4 lbs 1 qts 2 cup
DESSERT POWDER,PUDDING,INSTANT,VANILLA 2-1/2 lbs 1 qts 2 cup
WHIPPED TOPPING MIX,NONDAIRY,DRY 1 oz 1-1/2 cup
SUGAR,GRANULATED 5/8 oz 1 tbsp
EXTRACT,VANILLA 5/8 oz 1 tbsp

Method:
1 PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for
bottom crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently.
Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than
pie pan and about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.
BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully
into pie pan, being careful not to leave any air spaces between pan and dough. REMOVE EXCESS DOUGH: Trim overhanging
edges of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if
skill is used in weighing and rolling dough. BAKING INSTRUCTIONS FOR UNCOOKED PIES: Bake crusts at 425 F. for about
15-18 minutes, or until light golden brown. Cool before filling. Proceed with the recipe directions.
2 Combine milk and water in mixer bowl.
3 Pour 3-1/2 quarts chilled milk into mixer bowl; add dessert powder. Using whip, blend at low speed 15 seconds or until well
blended. Scrape down sides of bowl. Whip at medium speed 2 minutes or until smooth.
4 Pour 1-1/3 cups filling into each baked pie shell.
5 Pour 1 gallon chilled milk into mixer bowl; add dessert powder. Using whip, blend 15 seconds at low speed or until well blended.
Scrape down sides of bowl. Whip at medium speed 2 minutes or until smooth. Set aside for use in Step 7.
6 Pour 1-1/2 cups chilled milk into mixer bowl; add topping, sugar and vanilla. Whip at low speed 3 minutes or until blended. Scrape
down sides of bowl. Whip at high speed until stiff.
7 Fold whipped topping into vanilla pie filling. Spread 1-3/4 cups over chocolate filling in each baked pie shell.
8 Refrigerate at least 1 hour or until ready to serve.
9 Cut 8 wedges per pie. CCP: Hold for service at 41 F. or lower. Chilled pies may be topped with Whipped Cream, Recipe No.
K 001 00 or Whipped Topping, Recipe No. K 002 00.
Notes
1 1 pound 5 ounces canned dessert topping and frozen bakery products, may be used. Omit Step 6.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/pastry_and_pies/chocolate_and_vanilla_cream_pie_instant.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence