Title: Chocolate Coconut Cream P
Categories:
Yield: 100 Servings

7 qt WATER; COLD
2 13/16 c WATER; COLD
1 9/16 lb MILK; DRY NON-FAT L HEAT
6 lb FLOUR GEN PURPOSE 10LB
1 1/2 lb COCONUT SWEETNED PRE
5 lb DSRT PWD CHOCOLATE
3 9/16 lb SHORTENING; 3LB
3 oz SALT TABLE 5LB

PAN: 9" PIE PAN
:

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

2. COMBINE 1 LB 9 OZ (5 2/3 CUPS) NONFAT DRY MILK AND 7 1/3 QT COLD WATER
(50F.) IN MIXER BOWL. ADD 5 LB (1-NO. 10 CN) DESSERT POWDER PUDDING,
INSTANT
CHOCOLATE TO MILK AND WATER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR
UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED 2
MINUTES. BEFORE POURING MIXTURE INTO PIE SHELLS, COMBINE PUDDING MIXTURE
WITH 1 LB 8 OZ (1 2/3 QT) PREPARED, SWEETENED COCONUT FLAKES.

3. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELLS.

4. REFRIGERATE UNTIL READY TO SERVE.

5. CUT 8 WEDGES PER PIE.

Recipe Number: I02802

SERVING SIZE: 1/8 PIE

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