Yield: 100 Portions (13 pies)
Each Portion: 1/8 pie
Pan Size: 9 inch pie pan
| Ingredients | Weights | Measure |
|---|---|---|
| Pie shells, graham cracker crust | 13-1 crust | |
| Milk, nonfat, dry | 7 oz | 1-1/2 cups |
| Water, cold (50°F.) | 7-1/2 cups | |
| Milk, nonfat, dry | 4-3/4 oz | 1 cup |
| Water, warm | 5-2/3 cups | |
| Cream cheese, softened | 4 lb 8 oz | |
| Sugar, granulated | 8 oz | 1-1/8 cups |
| Coconut, prepared, sweetened, flaked | 3 lb | 3-3/4 qt |
| Almond flavoring | 3 tbsp | |
| Topping, dessert and bakery products, dehydrated | 2 lb 1 oz | 2 qt |
- Combine milk and water in mixer bowl. Refrigerate for use in Step 5.
- Combine milk and water in mixer bowl.
- 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.
- 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 to 10 minutes or until stiff peaks are formed.
- 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.
- Pour about 4-2/3 cups filling into each crust.
- Place pies in freezer 4 hours or until firm.
- Cut 8 wedges per pie.
NOTE:
- In Step 1, 4 lb 1 oz (13-5 oz) pie crusts, preformed, graham cracker, may be used.
- In Step 8, toasted coconut, chopped unsalted nuts, or chopped maraschino cherries may be sprinkled over pies before placing in freezer.
- In Step 9, let pies stand at room temperature 5 minutes before cutting.
VARIATIONS:
- CREAMY BANANA COCONUT PIE: Follow Steps 1 through 3. In Step 4, omit almond flavoring; add 3 lb (4 lb 11 oz A.P.) peeled ripe bananas to mixture. Follow Steps 5 and 6. In Step 7, pour about 1-1/4 qt filling into each crust. Follow Steps 8 and 9.
- AMBROSIA PIE: Follow Steps 1 and 2. In Step 3, combine 3 cups (3/4-32 oz cn) frozen orange juice concentrate with 7-1/2 cups water. Combine nonfat dry milk with orange juice. In Step 4, increase sugar to 1 lb (2-1/4 cups); omit almond flavoring; add 1-1/2 tsp yellow and 3/4 tsp red food coloring. Follow Steps 5 and 6. In Step 7, pour about 4-2/3 cups filling into each crust. Follow Steps 8 and 9