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Receta Chocolate Coconut Cream Pie

Name: Chocolate Coconut Cream Pie
Ingredients: 7 quart WATER, Cool; 2 813/1000 c. WATER, Cool; 1 563/1000 lb Lowfat milk, DRY NON-FAT L HEAT; 6 lb FLOUR GEN PURPOSE 10LB; 1 1/2 lb COCONUT SWEETNED PRE; 5 lb DSRT PWD CHOCOLATE; 3 563/1000 lb SHORTENING, 3LB; 3 ounce SALT TABLE 5LB

de Global Cookbook

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Raciónes: 12

Ingredientes

7 quart WATER, Cool
2 813/1000 c. WATER, Cool
1 563/1000 lb Lowfat milk, DRY NON-FAT L HEAT
6 lb FLOUR GEN PURPOSE 10LB
1 1/2 lb COCONUT SWEETNED PRE
5 lb DSRT PWD CHOCOLATE
3 563/1000 lb SHORTENING, 3LB
3 ounce SALT TABLE 5LB

Direcciones

PAN: 9" PIE PAN
1. SEE RECIPE NOS. I-G-1 AND I-1.
2. COMBINE 1 LB 9 Ounce (5 2/3 C.) NONFAT DRY Lowfat milk AND 7 1/3 Quart Cool WATER (50F.) IN MIXER BOWL. Add in 5 LB (1-NO. 10 CN) DESSERT Pwdr PUDDING, INSTANT CHOCOLATE TO Lowfat milk AND WATER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS Or possibly Till WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED 2 Min. BEFORE POURING Mix INTO PIE SHELLS, COMBINE PUDDING Mix WITH 1 LB 8 Ounce (1 2/3 Quart) PREPARED, SWEETENED COCONUT FLAKES.
3. POUR ABOUT 3 C. FILLING INTO EACH BAKED PIE SHELLS.
4. Chill Till READY TO SERVE.
5. CUT 8 WEDGES PER PIE.
SERVING SIZE: 1/8 PIE