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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 13 | crusts, single 9" | Pie crust, standard-type, frozen, ready-to-bake, enriched | 12 1/2 | cups | all-purpose flour | 1 1/2 | tablespoons | salt | 4 | cups | Oil, canola and soybean | 2 | cups (8 fl oz) | ice cold water | 22 1/2 | cups (8 fl oz) | water, warm (110 degrees) | 2 | cups | instant nonfat powdered milk | 3 1/8 | cups | Cornstarch | 1 1/4 | tablespoons | salt | 6 | cups (8 fl oz) | ice cold water | 1 3/4 | cup | Cornstarch | 4 1/8 | cups | granulated sugar | 23 | medium (7" to 7-7/8" long) | bananas | 1 3/4 | cup | margarine | 4 3/4 | tablespoons | vanilla extract, imitation, no alcohol |
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Steps
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Sequence
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Step
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| | 1 | 1. Use RTB Pie Shells | | 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 OR 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. SLICE BANANAS AND ADD TO COOLED FILLING. TO PREVENT DISCOLORATION, SLICE BANANAS JUST BEFOR ADDING TO THE FILLING. | | 6 | POUR ABOUT 3.5 CUPS FILLING INTO EACH BAKED PIE SHELL. | | 7 | REFRIGERATE UNTIL READY TO SERVE. | | 8 | CUT 8 WEDGES PER PIE. | | 9 | NOTE:
1. FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT. FOR HEALTH AND SAFETY MEASURES; ENSURE CREAM PIE FILLING PREPARATION TIME DOES NOT EXCEED 4 HOURS TOTAL IN TIME BETWEEN 40 DEGREES F. TO 140 DEGREES F.
2. IN STEP 8, CHILLED PIES MAY BE TOPPED WITH 1 RECIPE WHIPPED TOPPING (RECIPE NO. K-2.) |
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