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.

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