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Chocolate Coconut Cream P

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains			100	Servings

INGREDIENTS

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

INSTRUCTIONS

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 <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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