Recipe for Vanilla Cream Pie 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
6 qt WATER, WARM
1/2 qt WATER, COLD
813/1000 cup WATER, COLD
15 oz BUTTER PRINT SURE
23 x EGGS SHELL
47/250 lb MILK, DRY NON-FAT L HEAT
15 oz STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
813/1000 lb SUGAR, GRANULATED 10 LB
1/2 lb SUGAR, GRANULATED 10 LB
563/1000 lb SHORTENING, 3LB
2/3 tbl IMITATION VANILLA
1/4 tbl SALT TABLE 5LB
Instructions:
Instructions: PAN: 9-INCH PIE PAN

2. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

3. COMBINE CORNSTARCH, SUGAR AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES UNTIL THICKENED.

4. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY.

COOK 2 MINUTES LONGER. REMOVE FROM HEAT.

5. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED.

COOL SLIGHTLY.

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

7. REFRIGERATE UNTIL READY TO SERVE.

8. CUT 8 WEDGES PER PIE.

NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT.

SERVING SIZE: 1/8 PIE

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