Recipe for Chocolate Cream Pie (Dessert Mix Filling) 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
7 qt WATER, COLD
3/4 cup WATER, COLD
563/1000 lb MILK, DRY NON-FAT L HEAT
6 lb FLOUR GEN PURPOSE 10LB
5 lb DSRT PWD CHOCOLATE
563/1000 lb SHORTENING, 3LB
Instructions:
Instructions: PAN: 9" PIE PAN

1. SEE RECIPE NO. I-G-1 AND I-1.

2. COMBINE 1 LB 9 OZ (5 2/3 CUPS) NONFAT DRY MILK AND 7 1/3 QT COLD WATER (50F) IN MIXER BOWL. ADD 5 LB (1-NO. 10 CN) DESSERT POWDER PUDDING, INSTANT, CHOCOLATE TO MILK AND WATER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; SHIP AT MEDIUM SPEED 2 MINUTES.

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

4. REFRIGERATE UNTIL READY TO SERVE.

5. CUT 8 WEDGES PER PIE.

SERVING SIZE: 1/8 PIE

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