7 qt WATER; WARM
2 3/8 c  WATER; COLD
2 3/4 c  WATER; COLD
13 oz BUTTER PRINT SURE
15    EGGS SHELL
1 1/2 lb MILK; DRY NON-FAT L HEAT
1 1/8 lb STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
1 7/8 lb SUGAR; GRANULATED 10 LB
1 7/8 lb SUGAR; GRANULATED 10 LB
3 9/16 lb SHORTENING; 3LB
2 tb IMITATION VANILLA
3/4 oz SALT TABLE 5LB
3 oz SALT TABLE 5LB
9 1/4 oz COCOA NATURAL 1 LB

9-INCH PIE PAN

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.
:

MERINGUE MAY BE SPREAD OVER WARM FILLING (122 F.). ENSURE CREAM PIE FILLING

PREPARATION TIME
DOES NOT EXCEED 3 HOURS TOTAL IN TEMPERATURES BETWEEN 40F. TO 140F.