Recipe - Creamy Banana Coconut Pie

6 cup WATER; WARM
7 cup WATER; COLD
3 Three fourths cup WATER; COLD
8 ounce MILK; DRY NONFAT L HEAT
7 ounce MILK; DRY NONFAT L HEAT
4 One half pound
3 pound BANANAS FRESH
6 pound FLOUR GEN PURPOSE 10LB
3 pound COCONUT SWEETNED PRE
8 ounce SUGAR; GRANULATED 10 LB
2 1/16 pound TOPPING DES & BAK
3 9/16 pound SHORTENING; 3LB
3 ounce SALT TABLE 5LB

PAN: 9" PIE PAN TEMPERATURE: 425F. OVEN
:

1. SEE RECIPE NO. I2.

2. COMBINE MILK AND WATER IN MIXER BOWL. REFRIGERATE FOR USE IN STEP 5.

3. COMBINE MILK AND WATER IN MIXER BOWL.

4. COMBINE CREAM CHEESE, SUGAR, AND COCONUT 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. ADD 3 LB ( 4
LB
11 OZ A.P.) PEELED RIPE BANANAS TO MIXTURE.

5. PLACE COLD MILK IN MIXER BOWL. ADD TOPPING. BLEND 3 MINUTES AT LOW
SPEED. SCRAPE DOWN SIDES OF BOWL. WHIP AT HIGH SPEED ABOUT 510 MINUTES
OR
UNTIL STIFF PEAKS FORM.

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 ABOUT 5 CUPS (1 LB 9 OZ) FILLING INTO EACH CRUST.

8. PLACE PIES IN FREEZER 4 HOURS OR UNTIL FIRM.

9. CUT 8 WEDGES PER PIE.
:

NOTE: 1. IN STEP 1, 4 LBS 1 OZ (135 OZ) PIE CRUSTS, PREFORMED, GRAHAM
CRACKER, MAY BE USED.

2. IN STEP 8, TOASTED COCONUT, CHOPPED UNSALTED NUTS,OR CHOPPED
MARASCHINO CHERRIES MAY BE SPRINKLED OVER PIES BEFORE PLACING IN FREEZER.

3. IN STEP 9, LET PIES STAND AT ROOM TEMPERATURE 5 MINUTES BEFORE
CUTTING.

Recipe Number: I02601

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.