Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______
CREAM PIE FILLING
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Milk | 8 qt. | ||||
| Sugar | 5 qt. | ||||
| Cornstarch | ½ qt. | ||||
| Flour | 1½ qt. | ||||
| Egg yolks | 48 | ||||
| Butter substitute | 1½ lb. | ||||
| Salt | 2 tbsp. | ||||
| Vanilla | ⅓ c. | ||||
| Egg whites | 48 | ||||
| Sugar | 4¾ c. |
Mix the sugar, cornstarch and flour and add to scalded milk, stirring constantly. When thickened, add the well-beaten egg yolks, butter substitute, salt and vanilla. Fill the pie shells, using two and one half cups per pie and cover with meringue. This recipe makes twenty, ten and three quarter inch pies.
Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______
CUSTARD PIE FILLING
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Milk | 2 gal. | ||||
| Eggs, whole | 30 | ||||
| Egg yolks | 15 | ||||
| Sugar | 3 c. | ||||
| Vanilla | 3 tbsp. | ||||
| Salt | 2 tsp. | ||||
| Nutmeg | 2 tbsp. |
Scald the milk. Add the eggs, sugar and vanilla, beaten together. Fill the pie shells and sprinkle the nutmeg over the top. Bake in a slow oven. This recipe makes twelve, ten and three quarter inch pies, using three and one half cups per pie.
Number of servings 96
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______