The best delicious Coconut Cream Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Coconut Cream Pie recipe today!
Hello my friends, this Coconut Cream Pie recipe will not disappoint, I promise! Made with simple ingredients, our Coconut Cream Pie is amazingly delicious, and addictive, everyone will be asking for more Coconut Cream Pie.
What Makes This Coconut Cream Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Coconut Cream Pie.
Ready to make this Coconut Cream Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
6 qt WATER; WARM
2 13/16 c WATER; COLD
1 1/2 qt WATER; COLD
15 oz BUTTER PRINT SURE
23 EGGS SHELL
1 3/16 lb MILK; DRY NON-FAT L HEAT
15 oz STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
1 7/16 lb COCONUT SWEETNED PRE
12 oz COCONUT SWEETNED PRE
1 13/16 lb SUGAR; GRANULATED 10 LB
1 1/2 lb SUGAR; GRANULATED 10 LB
3 9/16 lb SHORTENING; 3LB
15 tb IMITATION VANILLA
3 oz SALT TABLE 5LB
1 1/4 tb SALT TABLE 5LB
1. SEE RECIPE NOS. I-G-1 AND I-1.
2. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO
NOT BOIL.
3. COMBINE CORNSTARCH, SUGAR AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY
TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES
UNTIL THICKENED.
4. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO
REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY. COOK 2
MINUTES
LONGER. REMOVE FROM HEAT.
5. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED. COOL
SLIGHTLY. ADD 1 LB 7 OZ (6 3/4 CUPS) PREPARED, SWEETENED COCONUT FLAKES TO
COOLED FILLING.
6. POUR ABOUT 3 1/4 CUPS FILLING INTO EACH BAKED PIE SHELL. USE 12 OZ (3
3/4 CUPS) PREPARED, SWEETENED COCONUT FLAKES; SPRINKLE 1/3 CUP OVER EACH
FILLED PIE.
7. REFRIGERATE UNTIL READY TO SERVE.
8. CUT 8 WEDGES PER PIE.
NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE
HEAT.
Recipe Number: I00602
SERVING SIZE: 1/8 PIE
From the Army
Yields
100 Servings
Leave a Reply