INGREDIENTS

INSTRUCTIONS

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

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