Title: Coconut Cream Pie
Categories:
Yield: 100 Servings

6 qt WATER; WARM
2 13/16 c WATER; COLD
1 1/2 qt WATER; COLD
15 oz BUTTER PRINT SURE
23 EGGS SHELL
1 3/16 lb MILK; DRY NON-FAT L HEAT
15 oz STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
1 7/16 lb COCONUT SWEETNED PRE
12 oz COCONUT SWEETNED PRE
1 13/16 lb SUGAR; GRANULATED 10 LB
1 1/2 lb SUGAR; GRANULATED 10 LB
3 9/16 lb SHORTENING; 3LB
15 tb IMITATION VANILLA
3 oz SALT TABLE 5LB
1 1/4 tb SALT TABLE 5LB

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

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

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

4. 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.

5. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED. COOL
SLIGHTLY. ADD 1 LB 7 OZ (6 3/4 CUPS) PREPARED, SWEETENED COCONUT FLAKES TO
COOLED FILLING.

6. POUR ABOUT 3 1/4 CUPS FILLING INTO EACH BAKED PIE SHELL. USE 12 OZ (3
3/4 CUPS) PREPARED, SWEETENED COCONUT FLAKES; SPRINKLE 1/3 CUP OVER EACH
FILLED PIE.

7. REFRIGERATE UNTIL READY TO SERVE.

8. CUT 8 WEDGES PER PIE.

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

Recipe Number: I00602

SERVING SIZE: 1/8 PIE

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