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Title: Strawberry Glazed Cream Pie
Yield: 100 Servings

Ingredients

      6 qt water; warm
2 13/16 c  water; cold
  1 1/2 qt water; cold
      1 qt juice reserved
     15 oz butter print sure
     23    eggs shell
1 3/16 lb milk; dry non-fat l heat
      9 lb strawberries fz
      8 oz starch edible corn
      3 c  starch edible corn
      6 lb flour gen purpose 10lb
    3/4 lb sugar; granulated 10 lb
1 13/16 lb sugar; granulated 10 lb
  1 1/2 lb sugar; granulated 10 lb
3 9/16 lb shortening; 3lb
  4 2/3 tb imitation vanilla
      3 oz salt table 5lb
    3/8 ts salt table 5lb
  1 1/4 tb salt table 5lb

Instructions

1. THAW; THOROUGHLY DRAIN 9 LB (1 1/2 NO.-10 CN) FROZEN STRAWBERRIES.

2. SEE RECIPE NOS. I-G-1 AND I-1.

3. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO
NOT BOIL.

4. COMBINE CORNSTARCH, SUGAR AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY
TO
HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES
UNTIL THICKENED.

5. 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.

6. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED. COOL
SLIGHTLY.

7. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL.

8. COMBINE STRAWBERRY JUICE, 8 OZ (1 1/2 CUPS) CORNSTARCH, 12 OZ (1 5/8
CUP)
GRANULATED SUGAR, AND 3/8 TSP SALT. BRING TO BOIL; COOK UNTIL THICK AND
CLEAR. FOLD IN STRAWBERRIES CAREFULLY. COOL. SPREAD ABOUT 1 1/2 CUPS
MIXTURE OVER FILLING IN EACH PIE.

9. REFRIGERATE UNTIL READY TO SERVE.

10. CUT 8 WEDGES PER PIE.

NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE
HEAT.

Recipe Number: I00603

SERVING SIZE: 1/8 PIE

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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