|PIE CRUST||13 each|
|MILK,NONFAT,DRY||3-5/8 oz||1-1/2 cup|
|WATER,COLD||3-7/8 lbs||1 qts 3-1/2 cup|
|JUICE,ORANGE||5-1/2 lbs||2 qts 2 cup|
|MILK,NONFAT,DRY||2-3/8 oz||1 cup|
|CHEESE,CREAM||4-1/2 lbs||2 qts 3/4 cup|
|SUGAR,GRANULATED||1 lbs||2-1/4 cup|
|COCONUT,PREPARED,SWEETENED FLAKES||3-1/8 lbs||3 qts 3 cup|
|FOOD COLOR,YELLOW||1/4 oz||1/4 tsp|
|FOOD COLOR,RED||1/8 oz||1/8 tsp|
|WHIPPED TOPPING MIX,NONDAIRY,DRY||5-2/3 oz||2 qts|
1 PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for
bottom crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently.
Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form a circle 1 inch larger than
pie pan and about 1/8 inch thick. Shift or turn dough occasionally to prevent sticking. If edges split, pinch cracks together.
BOTTOM CRUST: Fold rolled dough in half; carefully place into ungreased pie pan with fold at center. Unfold and fit carefully
into pie pan, being careful not to leave any air spaces between pan and dough. REMOVE EXCESS DOUGH: Trim overhanging
edges of dough by using a knife or spatula. (Incorporate excess dough into next crust, if needed.) There should be little excess if
skill is used in weighing and rolling dough. BAKING INSTRUCTIONS FOR UNCOOKED PIES: Bake crusts at 425 F. for about
15-18 minutes, or until light golden brown. Cool before filling. Proceed with the recipe directions.
2 Combine milk and water in mixer bowl. CCP: Refrigerate at 41 F. or lower for use in Step 5.
3 Combine nonfat dry milk with orange juice.
4 Combine cream cheese, sugar, and coconut with milk in mixer bowl. Add yellow and red food coloring. 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.
5 Place cold milk and water (from Step 2) 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.
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 4-2/3 cups filling into each 9-inch pie crust.
8 Toasted coconut, chopped unsalted nuts, or chopped maraschino cherries may be sprinkled over pies before placing in freezer.
Place pies in freezer 4 hours or until firm.
9 Let pies stand at room temperature 5 minutes before cutting. Cut 8 wedges per pie. CCP: Hold for service at 41 F. or lower.
1 13-5 ounce pie crusts, preformed, graham cracker pie crusts, may be used.
|314 cal||28 g||4 g||21 g||23 mg||214 mg||44 mg|