Butterscotch Cream Pie (Dry Milk) Recipe

• 7 quart WATER, Cool
• 3 3/4 c. WATER, Cool
• 1 1/2 lb Lowfat milk, DRY NON-FAT L HEAT
• 6 lb FLOUR GEN PURPOSE 10LB
• 5 1/2 lb DSRT PWD VANILLA
• 3 563/1000 lb SHORTENING, 3LB
• 4 Tbsp. SALT TABLE 5LB

1. PAN: 9-INCH PIE PAN
2. 2.
3. COMBINE NONFAT DRY Lowfat milk AND Cool WATER IN MIXER BOWL.
4. 3.
5. Add in DESSERT Pwdr PUDDING, INSTANT, BUTTERSCOTCH TO Lowfat milk AND WATER.
6. 4.
7. USING WHIP, BLEND AT LOW SPEED 15 SECONDS Or possibly Till WELL BLENDED.
8. SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED 2 Min.
9. 5.
10. POUR ABOUT 3 C. FILLING INTO EACH BAKED PIE SHELL.
11. 6.
12. Chill Till READY TO SERVE.
13. 7.
14. CUT 8 WEDGES PER PIE.
15. NOTE: 1.
16. IN STEP 5, MERINGUE (RECIPE NO.
17. I00500) MAY BE SPREAD OVER Hot FILLING (122 F.).
18. ENSURE CREAM PIE FILLING PREPARATION TIME DOES NOT EXCEED 3 Hrs TOTAL IN TEMPERATURES BETWEEN 40 F. TO 140 F.
19. NOTE: 2.
20. IN STEP 7, CHILLED PIES MAY BE TOPPED WITH 3/4 RECIPE WHIPPED CREAM (RECIPE NO.
21. K01500) Or possibly 3/4 RECIPE WHIPPED TOPPING
22. (RECIPE NO.
23. K00200).
24. SERVING SIZE: 1/8 PIE

water, water, milk, flour gen, vanilla, shortening, salt

Taken from cookeatshare.com/recipes/butterscotch-cream-pie-dry-milk-96410 (may not work)