Recipe for Strawberry Chiffon Pie 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/4 qt WATER, BOILING
7/8 cup WATER, COLD
1/2 cup WATER, COLD
813/1000 cup WATER, COLD
3 oz MILK, DRY NON-FAT L HEAT
1/2 lb STRAWBERRIES FZ
6 lb FLOUR GEN PURPOSE 10LB
3 oz SUGAR, GRANULATED 10 LB
813/1000 lb DSRT PWD STRAWBERRY
12 oz TOPPING DES & BAK
563/1000 lb SHORTENING, 3LB
2 tsp IMITATION VANILLA
Instructions:
Instructions: PAN: 9" PIE PAN

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

2. DISSOLVE GELATIN IN BOILING WATER; ADD COLD WATER. MIX UNTIL WELL BLENDED.

3. REFRIGERATE UNTIL GELATIN IS THCIKENDED BUT NOT FIRM.

4. POUR COLD WATER INTO CHILLED MIXER BOWL; ADD TOPPING, MILK, SUGAR, AND VANILLA. USING WHIP, BEAT AT LOW SPEED 3 MINUTES OT UNTIL WELL BLENDED. SCRAPE DOWN WHIP AND BOWL. WHIP AT HIGH SPEED 5-10 MINUTES OR UNTIL MIXTURE FORMS STIFF PEAKS. SET ASIDE FOR USE IN STEP 7.

5. USING WHIP, BEAT THICKENED GELATIN AT HIGH SPEED 10 MINUTES OR UNTIL FOAMY AND SOFT PEAKS FORM.

6. FOLD WHIPPED TOPPING INTO GELATIN. MIX CAREFULLY AT LOW SPEED UNTIL WELL BLENDED. CAREFULLY FOLD 4 LB 8 OZ (2 1/4 QT-3/4-NO. 10 CN)

CANNED STRAW- BERRIES, THAWED AND THOROUGHLY DRAINED, INTO GELATIN-TOPPING MIXTURE.

7. POUR ABOUT 5 3/4 CUPS FILLING INTO EACH BAKED PIE SHELL.

8. REFRIGERATE ABOUT 2 HOURS OR UNTIL SET. KEEP REFRIGERATED UNTIL READY TO SERVE.

9. CUT 8 WEDGES PER PIE.

NOTE:

1. IN STEP 5, 2 LB 10 OZ (1/3-6 1/2 TO 7 LB CN) CANNED TOPPING, DESSERT AND BAKERY PRODUCTS, FROZEN MAY BE USED FOR ALL INGREDIENTS.

SERVING SIZE: 1/8

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