Instructions: PAN: 9-INCH PIE PAN

1. SEE RECIPE NOS. I-G-1 AND I-1.

2. COMBINE MILK AND WATER IN MIXER BOWL.

3. POUR 4 3/4 QT CHILLED MILK INTO MIXER BOWL; ADD DESSERT POWDER; USING WHIP. BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED.

SCRAPE DOWN SIDES AND BOTTOM OF BOWL. WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL SMOOTH.

4. POUR ABOUT 1 3/4 CUPS FILLING INTO EACH BAKED PIE SHELL.

5. POUR 4 3/4 QT CHILLED MILK INTO MIXER BOWL; ADD DESSERT POWDER.

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

SCRAPE DOWN SIDES AND BOTTOM OF BOWL. WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL SMOOTH SET ASIDE FOR USE IN STEP 7.

6. POUR 2 CUPS CHILLED MILK INTO MIXER BOWL. ADD TOPPING, SUGAR, AND VANILLA WHIP AT LOW SPEED 3 MINUTES OR UNTIL BLENDED. SCRAPE DOWN SIDES OF BOWL. WHIP AT HIGH SPEED UNTIL STIFF.

7. FOLD WHIPPED TOPPING INTO VANILLA PIE FILLING. SPREAD 3 CUPS OVER CHOCOLATE FILLING IN EACH BAKED PIE SHELL.

8. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.

9. CUT 8 WEDGES PER PIE.

NOTE:

1. 1 LB 12 OZ CANNED TOPPING, DESSERT AND BAKERY PRODUCTS, FROZEN, MAY BE USED.

NOTE:

2. IN STEP 6, 2 TBSP RUM FLAVORING MAY BE USED.

NOTE:

3. IN STEP 8, CHILLED PIES MAY BE TOPPED WITH WHIPPED CREAM

(RECIPE NO. K-15) OR WHIPPED TOPPING (RECIPE NO. K-16). Recipe

SERVING SIZE: 1/8 PIE

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