Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives

Strawberry Chiffon Pie for 100


This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds




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

17-1 crust pie shells, baked
3 quart (6 lb or 1-No. 10 can) strawberries, frozen
2 1/2-No. 2 1/2 can (3 lb 12 oz) strawberry dessert powder, gelatin
3 quart water, boiling
2 quart water, cold, and juice

TOPPING:
3 3/4 cups water, cold
variable (1 lb) topping, dessert and bakery products, dehydrated
3/4 cup (3 1/4 oz) milk, nonfat, dry
1/2 cup (4 oz) sugar, granulated
2 tablespoon vanilla

Prepare One-Crust Pie Shells. Set aside. Thorough]y drain strawberries; set aside.
Reserve juice; set aside. Dissolve gelatin in boiling water. Add 2 quart cold water and
juice. Mix well. Place gelatin in refrigerator to chill until thickened, but not firm.

TOPPING:
Put water in chilled mixer bowl; add topping, milk, sugar, and vanilla. Using whip, beat
at low speed 3 minutes or until thoroughly blended. Scrape down bowl and beater. Whip at
high speed 5 to l0 minutes or until stiff peaks are formed. Using whip, beat gelatin at
high speed l0 minutes or to a fine foam which forms peaks. Fold whipped topping into
whipped gelatin. Mix carefully until thoroughly blended. Carefully fold in strawberries.
Put about 5 3/4 cups filling into each pie shell. Place in refrigerator for about 2
hours or until set. Cut 6 wedges per pie.

NOTE:
If desired, 3 lb 8 oz (1/2-No. 10 can) Topping, dessert and bakery products, frozen,
may be used. Omit all Topping ingredients listed.

1 quart other types of milk may be substituted for water and nonfat dry milk.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.