Title: Coconut Cream Pie
Categories:
Yield: 100 Servings

7 qt WATER; COLD
2 13/16 c WATER; COLD
1 1/2 lb MILK; DRY NON-FAT L HEAT
6 lb FLOUR GEN PURPOSE 10LB
12 oz COCONUT SWEETNED PRE
1 1/2 lb COCONUT SWEETNED PRE
5 1/2 lb DSRT PWD VANILLA
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 MILK AND WATER IN MIXER BOWL.

3. ADD DESSERT POWDER TO MILK AND WATER. USING WHIP, BEAT AT LOW SPEED 15
SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM
SPEED 2 MINUTES.

4. ADD 1 LB 8 OZ (6 3/4 CUPS) PREPARED SWEETENED COCONUT FLAKES TO
FILLING.
POUR ABOUT 3 1/4 CUPS FILLING INTO EACH BAKES PIE SHELL. USE 12 OZ ( 3 3/4
CUPS) PREPARED, SWEETENED COCONUT FLAKES, SPRINKLE ABOUT 1/3 CUP OVER EACH
FILLED PIE.

5. REFRIGERATE UNTIL READY TO SERVE.

6. CUT 8 WEDGES PER PIE.

Recipe Number: I00702

SERVING SIZE: 1/8 PIE

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