Coconut Pie

Directions

1. Filling
2. 1. Whisk together dry ingredients until completely combined. 2. Put 5 gallon bucket on sale and zero. Weigh milk directly into bucket. 3. Weigh water directly into a gallon measuring cup. 4. Mix egg yolks into the water. Strain into milk. 5. Into the 5 gallon bucket, pour dry ingredients on top of liquid ingredients. Whisk to combine. 6. Strain into large stockpot. 7. Pour into kettle. 8. Set stages 1 and 2 on kettle to 210 product/ 230 kettle. 9. Turn on agitator. As it begins to thicken (around 180 degrees), beat with drill to keep smooth. Cook to 200. Make sure it boils. 10. When product boils, pour into large shallow bowl. Then transfer to large stockpot and add small butter chunks and vanilla. 11. Beat with drill to incorporate. 12. Toast coconut and put it on last.

1. pie crust
2. What you will need: *MICE EN PLACE • SCALE • PASTRY CUTTER • PASTRY FORK • LARGE SHALLOW BOWL • METAL SCRAPER • 1 CUP (LIQUID) MEASURING CUP • 8 CUP (LIQUID) MEASURING CUP • MEDIUM & LARGE WRAP • ROLLING PIN • FORK • PIE PANS • TURN AROUNDS • SMALL BOWL WITH FLOUR
3. 1. Using pastry cutter cut together flour, salt, butter, & Crisco until the size of sunflower seeds. 2. Using pastry fork - cut in ice water 2 T at a time (less at the end) until it sticks together when you form a ball. 3. Roll pastry into a ball and divide (1 # for 3 large crust or .30 # for 10 small crusts) after dividing, wrap in plastic 4. Roll out between plastic. 5. Freeze crust completely before stacking and wrapping 6. Glaze crust while frozen ( 1 T cream : 1 egg yolk) brush on lightly 7. Cook @ 335 for 10 min., check, poke holes with toothpick if puffed up, reshape as needed. Cook for another 20 min.