Butterscotch Cream Pie (Dry Milk) Recipe – a delicious recipe with WATER, WATER, milk, FLOUR GEN, VANILLA, SHORTENING. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
PAN: 9-INCH PIE PAN
2
2.
3
COMBINE NONFAT DRY Lowfat milk AND Cool WATER IN MIXER BOWL.
4
3.
5
Add in DESSERT Pwdr PUDDING, INSTANT, BUTTERSCOTCH TO Lowfat milk AND WATER.
6
4.
7
USING WHIP, BLEND AT LOW SPEED 15 SECONDS Or possibly Till WELL BLENDED.
8
SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED 2 Min.
9
5.
10
POUR ABOUT 3 C. FILLING INTO EACH BAKED PIE SHELL.
11
6.
12
Chill Till READY TO SERVE.
13
7.
14
CUT 8 WEDGES PER PIE.
15
NOTE: 1.
16
IN STEP 5, MERINGUE (RECIPE NO.
17
I00500) MAY BE SPREAD OVER Hot FILLING (122 F.).
18
ENSURE CREAM PIE FILLING PREPARATION TIME DOES NOT EXCEED 3 Hrs TOTAL IN TEMPERATURES BETWEEN 40 F. TO 140 F.
19
NOTE: 2.
20
IN STEP 7, CHILLED PIES MAY BE TOPPED WITH 3/4 RECIPE WHIPPED CREAM (RECIPE NO.
21
K01500) Or possibly 3/4 RECIPE WHIPPED TOPPING
22
(RECIPE NO.
23
K00200).
4377
kcal
Calories
12
g
Fat
607
g
Carbs
73
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 7 quart WATER, Cool, 3 3/4 c. WATER, Cool, 1 1/2 lb Lowfat milk, DRY NON-FAT L HEAT, 6 lb FLOUR GEN PURPOSE 10LB, and more.
Yes, Butterscotch Cream Pie (Dry Milk) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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