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Creamy Coconut Pie
Source: U.S. Department of Defence

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DESSERTS (PASTRY AND PIES) No.I 026 00
CREAMY COCONUT PIE
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
296 cal
23 g
4g
21 g
23 mg
214 mg
43 mg
Ingredient
Weight
Measure
Issue
PIE CRUST
13 each
MILK,NONFAT,DRY
3-5/8 oz
1-1/2 cup
WATER,COLD
3-7/8 lbs
1 qts 3-1/2 cup
MILK,NONFAT,DRY
2-3/8 oz
1 cup
WATER,WARM
3 lbs
1 qts 1-5/8 cup
CHEESE,CREAM,SOFTENED,ROOM TEMPERATURE
4-1/2 lbs
2 qts 3/4 cup
SUGAR,GRANULATED
8 oz
1-1/8 cup
COCONUT,PREPARED,SWEETENED FLAKES
3-1/8 lbs
3 qts 3 cup
FLAVORING,ALMOND
1-3/8 oz
3 tbsp
WHIPPED TOPPING MIX,NONDAIRY,DRY
5-2/3 oz
2 qts
Method
1 PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for
bottom crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently.
Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than
pie pan and about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.
BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully
into pie pan, being careful not to leave any air spaces between pan and dough. REMOVE EXCESS DOUGH: Trim overhanging
edges of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if
skill is used in weighing and rolling dough. BAKING INSTRUCTIONS FOR UNCOOKED PIES: Bake crusts at 425 F. for about
15-18 minutes, or until light golden brown. Cool before filling. Proceed with the recipe directions.
2 Combine milk and water in mixer bowl. CCP: Refrigerate at 41 F. or lower for use in Step 5.
3 Combine 2nd milk and 2nd 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 and water (from Step 2) 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 4-2/3 cups filling into each crust.
8 Toasted coconut, chopped unsalted nuts, or chopped maraschino cherries may be sprinkled over pies before placing in freezer.
Place pies in freezer 4 hours or until firm.
9 Let pies stand at room temperature 5 minutes before cutting. Cut 8 wedges per pie. CCP: Hold for service at 41 F. or lower.
Notes
1 4 pound and 1 ounce preformed, graham cracker pie crusts may be used per 100 servings.



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Creamy Coconut Pie

Yield: 100 Portion: 1 Slice
Calories: 296 cal
Carbohydrates: 23 g
Protein: 4g
Fat: 21 g
Cholesterol: 23 mg
Sodium: 214 mg
Calcium: 43 mg

Ingredient Weight Measure Issue
PIE CRUST 13 each
MILK,NONFAT,DRY 3-5/8 oz 1-1/2 cup
WATER,COLD 3-7/8 lbs 1 qts 3-1/2 cup
MILK,NONFAT,DRY 2-3/8 oz 1 cup
WATER,WARM 3 lbs 1 qts 1-5/8 cup
CHEESE,CREAM,SOFTENED,ROOM TEMPERATURE 4-1/2 lbs 2 qts 3/4 cup
SUGAR,GRANULATED 8 oz 1-1/8 cup
COCONUT,PREPARED,SWEETENED FLAKES 3-1/8 lbs 3 qts 3 cup
FLAVORING,ALMOND 1-3/8 oz 3 tbsp
WHIPPED TOPPING MIX,NONDAIRY,DRY 5-2/3 oz 2 qts

Method:
1 PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for
bottom crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently.
Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than
pie pan and about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.
BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully
into pie pan, being careful not to leave any air spaces between pan and dough. REMOVE EXCESS DOUGH: Trim overhanging
edges of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if
skill is used in weighing and rolling dough. BAKING INSTRUCTIONS FOR UNCOOKED PIES: Bake crusts at 425 F. for about
15-18 minutes, or until light golden brown. Cool before filling. Proceed with the recipe directions.
2 Combine milk and water in mixer bowl. CCP: Refrigerate at 41 F. or lower for use in Step 5.
3 Combine 2nd milk and 2nd 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 and water (from Step 2) 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 4-2/3 cups filling into each crust.
8 Toasted coconut, chopped unsalted nuts, or chopped maraschino cherries may be sprinkled over pies before placing in freezer.
Place pies in freezer 4 hours or until firm.
9 Let pies stand at room temperature 5 minutes before cutting. Cut 8 wedges per pie. CCP: Hold for service at 41 F. or lower.
Notes
1 4 pound and 1 ounce preformed, graham cracker pie crusts may be used per 100 servings.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/pastry_and_pies/creamy_coconut_pie.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence