6 c WATER; WARM
7 c WATER; COLD
3 3/4 c WATER; COLD
8 oz MILK; DRY NON-FAT L HEAT
7 oz MILK; DRY NON-FAT L HEAT
4 1/2 lb –
3 lb BANANAS FRESH
6 lb FLOUR GEN PURPOSE 10LB
3 lb COCONUT SWEETNED PRE
8 oz SUGAR; GRANULATED 10 LB
2 1/16 lb TOPPING DES & BAK
3 9/16 lb SHORTENING; 3LB
3 oz SALT TABLE 5LB
PAN: 9″ PIE PAN TEMPERATURE: 425F. OVEN
:
1. SEE RECIPE NO. I-2.
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 5-10 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 (13-5 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
Yields
100 Servings