|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|
|BANANA,FRESH,SLICED||7-1/2 lbs||1 gal 1-2/3 qts||11-1/2 lbs|
|MARGARINE||14-7/8 oz||1-7/8 cup|
|EXTRACT,VANILLA||2-1/8 oz||1/4 cup 1 tbsp|
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. Slice bananas. Add to cooled filling. To prevent
discoloration, slice bananas just before adding to filling.
6 Pour about 3-1/2 cups filling into each baked pie shell. Meringue Recipe No. I 005 00 may be spread over warm filling. 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 1 recipe Whipped Topping, Recipe No. K 002 00.
1 Filling will curdle if boiled or subjected to prolonged intense heat.
|292 cal||40 g||4 g||13 g||46 mg||265 mg||50 mg|