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Vanilla Cream Pie
Source: U.S. Department of Defence

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DESSERTS (PASTRY AND PIES) No.I 006 00
VANILLA CREAM PIE
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
326 cal
38 g
4g
17 g
46 mg
268 mg
49 mg
Ingredient
Weight
Measure
Issue
PIE CRUST
13 each
MILK,NONFAT,DRY
10-3/8 oz
1 qts 3/8 cup
WATER,WARM
11-7/8 lbs
1 gal 1-2/3 qts
SUGAR,GRANULATED
1-1/2 lbs
3-3/8 cup
SALT
3/4 oz
1 tbsp
13-1/2 oz
3 cup
CORNSTARCH
SUGAR,GRANULATED
1-7/8 lbs
1 qts 1/8 cup
WATER,COLD
3-1/8 lbs
1 qts 2 cup
EGGS,WHOLE,FROZEN
2-1/3 lbs
1 qts 3/8 cup
MARGARINE
14-7/8 oz
1-7/8 cup
EXTRACT,VANILLA
2-1/8 oz
1/4 cup 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 Reconstitute milk. Add sugar and salt; heat to just below boiling. DO NOT BOIL.
3 Combine cornstarch, sugar and water; stir until smooth. Add gradually to hot mixture. Cook at medium heat, stirring constantly,
about 10 minutes until thickened.
4 Stir about 1 quart of hot mixture into eggs. Slowly pour egg mixture into remaining hot mixture; heat to boiling, stirring constantly.
Cook 2 minutes longer. Remove from heat.
5 Add butter or margarine and vanilla; stir until well blended. Cool slightly.
6 Pour 3 cups filling into each baked pie shell. Ensure cream pie filling preparation time does not exceed 4 hours total in
temperatures between 40 F. to 140 F.
7 CCP: Hold for service at 41 F. or lower.
8 Cut 8 wedges per pie. Chilled pies may be topped with Whipped Cream, Recipe No. K 001 00 or Whipped Topping Recipe No.
K 002 00.
Notes
1 Filling will curdle if boiled or subjected to prolonged intense heat.



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Vanilla Cream Pie

Yield: 100 Portion: 1 Slice
Calories: 326 cal
Carbohydrates: 38 g
Protein: 4g
Fat: 17 g
Cholesterol: 46 mg
Sodium: 268 mg
Calcium: 49 mg

Ingredient Weight Measure Issue
PIE CRUST 13 each
MILK,NONFAT,DRY 10-3/8 oz 1 qts 3/8 cup
WATER,WARM 11-7/8 lbs 1 gal 1-2/3 qts
SUGAR,GRANULATED 1-1/2 lbs 3-3/8 cup
SALT 3/4 oz 1 tbsp
CORNSTARCH 13-1/2 oz 3 cup
SUGAR,GRANULATED 1-7/8 lbs 1 qts 1/8 cup
WATER,COLD 3-1/8 lbs 1 qts 2 cup
EGGS,WHOLE,FROZEN 2-1/3 lbs 1 qts 3/8 cup
MARGARINE 14-7/8 oz 1-7/8 cup
EXTRACT,VANILLA 2-1/8 oz 1/4 cup 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 Reconstitute milk. Add sugar and salt; heat to just below boiling. DO NOT BOIL.
3 Combine cornstarch, sugar and water; stir until smooth. Add gradually to hot mixture. Cook at medium heat, stirring constantly,
about 10 minutes until thickened.
4 Stir about 1 quart of hot mixture into eggs. Slowly pour egg mixture into remaining hot mixture; heat to boiling, stirring constantly.
Cook 2 minutes longer. Remove from heat.
5 Add butter or margarine and vanilla; stir until well blended. Cool slightly.
6 Pour 3 cups filling into each baked pie shell. Ensure cream pie filling preparation time does not exceed 4 hours total in
temperatures between 40 F. to 140 F.
7 CCP: Hold for service at 41 F. or lower.
8 Cut 8 wedges per pie. Chilled pies may be topped with Whipped Cream, Recipe No. K 001 00 or Whipped Topping Recipe No.
K 002 00.
Notes
1 Filling will curdle if boiled or subjected to prolonged intense heat.

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/vanilla_cream_pie.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence