INGREDIENTS

INSTRUCTIONS

4 1/2 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 2/3 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: 1/8 PIE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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