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Chocolate Mousse Pie
Source: U.S. Department of Defence

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DESSERTS (PASTRY AND PIES) No.I 011 00
CHOCOLATE MOUSSE PIE
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
247 cal
33 g
4g
11 g
1 mg
377 mg
50 mg
Ingredient
Weight
Measure
Issue
PIE CRUST
13 each
MILK,NONFAT,DRY
9-5/8 oz
1 qts
WATER,COLD
10-1/2 lbs
1 gal 1 qts
DESSERT POWDER,PUDDING,INSTANT,CHOCOLATE
3-3/4 lbs
2 qts 2 cup
MILK,NONFAT,DRY
2-3/8 oz
1 cup
2-1/8 lbs
1 qts
WATER,COLD
WHIPPED TOPPING MIX,NONDAIRY,DRY
1-1/2 lbs
2 gal 1/2 qts
SUGAR,GRANULATED
4 oz
1/2 cup 1 tbsp
EXTRACT,VANILLA
1-3/8 oz
3 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 Add dessert powder to milk and water. Using whip, blend at low speed 15 seconds or until well blended. Scrape down bowl; whip
at medium speed 2 minutes. Set aside for use in Step 7.
4 Mix milk and water in mixer bowl.
5 Add topping to milk mixture in bowl. Using whip, mix at low speed until blended.
6 Gradually add sugar and vanilla to whipped topping while mixing at low speed. Scrape down bowl. Mix at high-speed 5 minutes or
until peaks are formed.
7 Add topping to pudding mixture; blend until completely mixed.
8 Pour 3-1/2 cups filling into each baked pie shell.
9 Refrigerate about 4 hours until ready to serve.
Cut 8 wedges per pie. CCP: Hold for service at 41 F. or lower.



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Chocolate Mousse Pie

Yield: 100 Portion: 1 Slice
Calories: 247 cal
Carbohydrates: 33 g
Protein: 4g
Fat: 11 g
Cholesterol: 1 mg
Sodium: 377 mg
Calcium: 50 mg

Ingredient Weight Measure Issue
PIE CRUST 13 each
MILK,NONFAT,DRY 9-5/8 oz 1 qts
WATER,COLD 10-1/2 lbs 1 gal 1 qts
DESSERT POWDER,PUDDING,INSTANT,CHOCOLATE 3-3/4 lbs 2 qts 2 cup
MILK,NONFAT,DRY 2-3/8 oz 1 cup
WATER,COLD 2-1/8 lbs 1 qts
WHIPPED TOPPING MIX,NONDAIRY,DRY 1-1/2 lbs 2 gal 1/2 qts
SUGAR,GRANULATED 4 oz 1/2 cup 1 tbsp
EXTRACT,VANILLA 1-3/8 oz 3 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 Add dessert powder to milk and water. Using whip, blend at low speed 15 seconds or until well blended. Scrape down bowl; whip
at medium speed 2 minutes. Set aside for use in Step 7.
4 Mix milk and water in mixer bowl.
5 Add topping to milk mixture in bowl. Using whip, mix at low speed until blended.
6 Gradually add sugar and vanilla to whipped topping while mixing at low speed. Scrape down bowl. Mix at high-speed 5 minutes or
until peaks are formed.
7 Add topping to pudding mixture; blend until completely mixed.
8 Pour 3-1/2 cups filling into each baked pie shell.
9 Refrigerate about 4 hours until ready to serve.
Cut 8 wedges per pie. CCP: Hold for service at 41 F. or lower.

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_mousse_pie.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence