Frank's Recipes! Pineapple Cream Pie (dessert powder) for 100

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Pineapple Cream Pie (dessert powder) for 100

Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan

17-1 crust pie shells, baked
2 quart (2 lb 4 oz) milk, nonfat, dry
3-No. 2 1/2 can (4 lb 8 oz) vanilla dessert powder, pudding, cooking type
7 1/2 quart water, hot (about 190 degrees F.)
2 cups (1 lb) butter or margarine (optional)
1/2 cup lemon juice
1 No. 10 can (6 lb 13 oz) pineapple, canned, crushed

Prepare One-Crust Pie Shells. Set aside. Combine milk and dessert powder. Add 1 1/2 quart
water; stir until smooth. Stir mixture into 7 1/2 quart hot water; heat slowly, stirring
constantly, until pudding thickens and starts to boil. Turn off heat. Cool slightly.
Stir in butter or margarine; mix well. Fold pineapple and lemon juice into filling. Pour
3 1/4 cups filling into each baked pie shell. (Drain pineapple if using instant
pudding). Place in refrigerator to chill. Keep chilled until ready to serve. Cut 6
wedges per pie.

NOTE:
11 1/4 quart other types of milk may be substituted for nonfat dry milk and 1 1/2 quart
water and 9 quart hot water.

If desired, pies may be covered with Meringue, Whipped Cream, or Whipped Topping.

If a thicker pie is desired, use 13 pie shells. Pour about 3 1/2 cups filling into
each baked pie shell. Cut 8 wedges per pie.