Frank's Recipes! Chocolate Coconut Cream Pie for 100

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Chocolate Coconut Cream Pie for 100

Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan

17-1 crust pie shells, baked
2 quart (2 lb 4 oz) milk, nonfat, dry
4-No. 2 1/2 can (6 lb) chocolate, dessert powder, pudding, cooking type
1 1/2 quart water
9 quart (water, hot (about 190 degrees F.)
2 /14 quart (1 lb 8 oz) coconut, prepared, sweetened, chopped

Prepare One-Crust Pie shells. Set aside. Combine milk and dessert powder. Add 1 1/2 qt
water. Stir until smooth. Stir dessert powder mixture into hot water; heat slowly,
stirring constantly, until pudding thickens and starts to boil. Turn off heat. Cool
slightly. Add chopped coconut to cooled filling. Mix thoroughly. Pour about 3 1/4 cups
filling into each baked pie shell. Place in refrigerator to chill. Keep chilled until
ready to serve. Cut 6 wedges per pie.

NOTE:
Before cutting chilled pies, top with Meringue, Whipped Cream, or Whipped Topping.

11 1/4 quart other types of milk may be substituted for nonfat dry milk and 1 1/2 qt
water and 9 quart hot water.

If a thicker pie is desired, use 13 pie shells. Pour about 3 1/2 cups filling into
each baked pie shell. Cut 8 wedges per pie.