Instructions: PAN: 9-INCH PIE PAN

2. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING.

DO NOT BOIL.

3. COMBINE CORNSTARCH, SUGAR, COCOA, WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICKENED.

4. STIR ABOUT 1 QT 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 ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL.

7. REFRIGERATE UNTIL READY TO SERVE.

8. CUT 8 WEDGES PER PIE.

NOTE: 1. IN STEP 6, MERINGUE (RECIPE NO. I00500 OR I00600) MAY BE SPREAD OVER WARM FILLING (122 F.). ENSURE CREAM PIE FILLING PREPARATION TIME
DOES NOT EXCEED 3 HOURS TOTAL IN TEMPERATURES BETWEEN 40F. TO 140F.

SERVING SIZE: 1/8 PIE

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