Recipe for Butterscotch Cream Pie (Dry Milk) 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
7 qt WATER, COLD
3/4 cup WATER, COLD
1/2 lb MILK, DRY NON-FAT L HEAT
6 lb FLOUR GEN PURPOSE 10LB
1/2 lb DSRT PWD VANILLA
563/1000 lb SHORTENING, 3LB
Instructions:
Instructions: PAN: 9-INCH PIE PAN

2. COMBINE NONFAT DRY MILK AND COLD WATER IN MIXER BOWL.

3. ADD DESSERT POWDER PUDDING, INSTANT, BUTTERSCOTCH TO MILK AND WATER.

4. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED.

SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES.

5. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL.

6. REFRIGERATE UNTIL READY TO SERVE.

7. CUT 8 WEDGES PER PIE.

NOTE: 1. IN STEP 5, MERINGUE (RECIPE NO. I00500) MAY BE SPREAD OVER WARM FILLING (122 F.). ENSURE CREAM PIE FILLING PREPARATION TIME DOES NOT EXCEED 3 HOURS TOTAL IN TEMPERATURES BETWEEN 40 F. TO 140 F.

NOTE: 2. IN STEP 7, CHILLED PIES MAY BE TOPPED WITH 3/4 RECIPE WHIPPED CREAM (RECIPE NO. K01500) OR 3/4 RECIPE WHIPPED TOPPING

(RECIPE NO. K00200).

SERVING SIZE: 1/8 PIE

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