Creamy coconut pie

100 Servings

Ingredients

Quantity Ingredient
6 cups WATER; WARM
7 cups WATER; COLD
3¾ cup WATER; COLD
8 ounces MILK; DRY NON-FAT L HEAT
7 ounces MILK; DRY NON-FAT L HEAT
6 pounds FLOUR GEN PURPOSE 10LB
3 pounds COCONUT SWEETNED PRE
8 ounces SUGAR; GRANULATED 10 LB
2 1/16 pounds TOPPING DES & BAK
3 9/16 pounds SHORTENING; 3LB
3 tablespoons FLAVORING MAPLE
3 ounces SALT TABLE 5LB

Directions

4½ lb -

PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :

1. SEE RECIPE NOS. IG002 AND I00100.

2. COMBINE MILK AND WATER IN MIXER BOWL. REFRIGERATE FOR USE IN STEP 5.

3. COMBINE MILK AND WATER IN MIXER BOWL.

4. COMBINE CREAM CHEESE, SUGAR, COCONUT AND ALMOND FLAVORING WITH MILK IN MIXER BOWL. WHIP AT LOW SPEED 1 MINUTE; SCRAPE DOWN SIDES OF BOWL. WHIP 3 MINUTES AT LOW SPEED, OR UNTIL WELL BLENDED. SET ASIDE FOR USE IN STEP 6.

5. PLACE COLD MILK IN MIXER BOWL. ADD TOPPING. BLEND 3 MINUTES AT LOW SPEED. SCRAPE DOWN SIDES OF BOWL. WHIP AT HIGH SPEED ABOUT 5 TO 10 MINUTES OR UNTIL STIFF PEAKS ARE FORMED.

6. ADD WHIPPED TOPPING TO CREAM CHEESE MIXTURE. BLEND AT LOW SPEED 1 MINUTE; SCRAPE DOWN SIDES OF BOWL. BLEND AT LOW SPEED 1 MINUTE OR UNTIL SMOOTH.

7. POUR ABOUT 4 ⅔ CUPS (1 LB 5 OZ) FILLING INTO EACH CRUST.

8. PLACE PIES IN FREEZER 4 HOURS OR UNTIL FIRM.

9. CUT 8 WEDGES PER PIE.

:

NOTE: 1. IN STEP 1, 4 LBS 1 OZ (13-5 OZ) PIE CRUSTS, PREFORMED, GRAHAM CRACKER, MAY BE USED.

NOTE: 2. IN STEP 8, TOASTED COCONUT, CHOPPED UNSALTED NUTS, OR CHOPPED MARASCHINO CHERRIES MAY BE SPRINKLED OVER PIES BEFORE PLACING IN FREEZER.

3. IN STEP 9, LET PIES STAND AT ROOM TEMPERATURE 5 MINUTES BEFORE CUTTING.

Recipe Number: I02600

SERVING SIZE: ⅛ PIE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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