French Coconut Pie I.Desserts (Pastry and Pies) No.023 -------------------------------------------------------------------------------- |Yield: 100 Portions Each Portion: 1/8 Pie| |------------------------------------------------------------------------------| |Pan Size: 9 inch Pie Pan Temp.: 350 'F. Oven| |------------------------------------------------------------------------------| | Ingredients | Weights | Measures | Method | |--------------------|----------|----------|-----------------------------------| |Pie Shells | |13.00 EA | 1. See Recipe Nos. I-G-1 and I-1. | |--------------------|----------|----------|-----------------------------------| |Sugar, Extra Fine Gr| 7LB | 1.00 Gal | 2. Combine sugar, flour, and milk | |anulated | | | in mixer bowl. Mix at low | |Flour, All Purpose | 6OZ| 1.50 Cup | speed until well blended. | |Milk, Non Fat, Dry, | 7OZ| 1.33 Cup | | |Milk Powder | | | | |--------------------|----------|----------|-----------------------------------| |Eggs, Large, Brown, | 4LB | 2.00 Qrt | 3. Add eggs, butter or margarine, | |Fresh | | | water, vinegar, and vanilla. | |Margarine | 1LB 8OZ| 3.00 Cup | Mix at low speed until smooth. | |Cold Water | | 7.50 Cup | Set aside for use in Step 5. | |Vinegar, White | | 0.75 Cup | | |Vanilla Extract | | 2.00 Tbsp| | |--------------------|----------|----------|-----------------------------------| |Cocoanut | 2LB 11OZ| 3.25 Qrt | 4. Sprinkle 1 cup coconut into | | | | | each pie shell. | | | | | 5. Pour about 2 cups filling over | | | | | coconut in each pan. | | | | | 6. Bake 45 minutes or until | | | | | filling is set. | | | | | 7. Refrigerate until ready to | | | | | serve. | | | | | 8. Cut 8 wedges per pie. | --------------------------------------------------------------------------------