Coconut Cream Pie

INGREDIENTS: Pie Crust
4 lbs. 9 oz. cake flour
3 lbs. 1 oz. shortening
2 ¼ cups water
3 oz. sugar
1 ½ oz. salt
food coloring, egg shade, as needed

Cream Filling
2 gals. low-fat milk
½ oz. salt
4 lbs. 3 oz. sugar
2 lbs. 1 ½ oz. frozen egg yolks, thawed
1 lb. ½ oz. cornstarch
4 lbs. 3 oz. margarine
1 ¾ oz. imitation vanilla flavoring
2 lbs. 2 ½ oz. angel flake coconut
6 lbs. 4 oz. whipped topping (recipe

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