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Bhocolate Cream Pie
Zutaten für 100 Portionen	Menge anpassen
die Zutaten:
7 ca. 1 Liter	water warm
2 3/8 Tasse	water cold
2 3/4 Tasse	water cold
13 x ca. 30 g	Butter Print Sure
15	eggs shell
1 1/2 x ca. 450 g	Milk; Dry Non-Fat L Heat
1 1/8 x ca. 450 g	Starch Edible Corn
6 x ca. 450 g	Flour Gen Purpose 10LB
1 7/8 x ca. 450 g	Sugar; Granulated 10 Lb
1 7/8 x ca. 450 g	Sugar; Granulated 10 Lb
3 9/16 x ca. 450 g	Shortening; 3LB
2 Esslöffel	vanilla imitation
3/4 x ca. 30 g	Salt Table 5LB
3 x ca. 30 g	Salt Table 5LB
9 1/4 x ca. 30 g	Cocoa Natural 1 Lb
die Zubereitung:
Pan: 9-Inch Pie Pan 1. See Recipe Nos. IG001 And I00100. 2. Reconstitute Milk. Add Sugar And Salt; Heat To Just Below Boiling. Do Not Boil. 3. Combine Cornstarch, Sugar, Cocoa, Water; Stir Until Smooth. Add Gradually To Hot Mixture. Cook At Medium Heat, Stirring Constantly, 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. Spread Over Warm Filling (122 F.). Ensure Cream Pie Filling Preparation Time Does Not Exceed 3 Hours Total In Temperatures Between 40F. To 140F.

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