Pies
MADE WITH PET EVAPORATED MILK
CONTENTS Apple [11] Apple Crumb [13] Banana Cream [7] Butterscotch Chiffon [10] Butterscotch Cream [15] Caramel Custard [12] Cherry Pie Supreme [8] Chocolate Chiffon [11] Chocolate Cream [6] Chocolate Icebox [13] Coconut Cream [7] Coconut Custard [9] Creamy Peach [6] Cream Pies, made with packaged mixes [5] Eggnog [9] Frozen Grape Ripple [11] Graham Cracker Crust [4] Lemon Chiffon [12] Lemon Cream [6] Lime Chiffon [12] Maple-Nut Chiffon [7] Meringue [5] Pastry [4] Pecan [15] Pineapple-Cheese [14] Plain Custard [12] Pumpkin [10] Royal Mince [9] Strawberry Chiffon [8] Strawberry Marshmallow [14] Sweet Potato or Squash [10] Tips on Making Fluffy Meringue [5] Tips on Baking Perfect Pastry [4] To Make Tender, Flaky Pastry [3] Whipped Topping [15]
The recipes in this book demonstrate the basic principles of making all types of pies successfully. In addition, some of the recipes show how the use of Pet Evaporated Milk helps make better cream, custard, and chiffon pies—at lower cost.
Since Pet Milk is homogenized milk concentrated to double richness, it is an ideal ingredient for these pies. It takes the place of whipping cream in chiffon pies, is used as milk in the other types—and, in all cases, combines rich flavor, creamy texture, with increased milk nourishment.
In some recipes, too, double-rich Pet Milk takes the place of butter. In others, it replaces the eggs usually called for ... with perfect results.
No other form of milk can guarantee such delicious results when used as an ingredient in pies. Yet Pet Milk costs less generally than any other form of whole milk.
“PET” is the registered trademark of Pet Milk Company