Instructions: PAN: 9" PIE PAN

1. SEE RECIPE NOS. 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; WHIP AT MEDIUM SPEED 2 MINUTES. BEFORE POURING MIXTURE INTO PIE SHELLS, COMBINE PUDDING MIXTURE WITH 1 LB 8 OZ (1 1/2 QT) CHOPPED, UNSALTED NUTS TO FILLING; MIX WELL.

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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