#aca烤明星大赛# Coconut Pumpkin Pie
by Meng Yue's small stove
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Make the pie first. Low-gluten flour, icing sugar, a little salt into the mixer and mix well
2. Chop the chilled butter and stir in the flour
3. Add a little bit of milk and stir
4. Take out the dough, wrap it in a fresh-keeping bag and put it in the refrigerator for half an hour
5. The pumpkin is steamed and mashed into puree, then add powdered sugar and stir evenly
6. Add eggs, coconut milk and light cream and mix well
7. Pumpkin filling is ready for use
8. Take out the dough, sprinkle a little dry flour, and roll it out with a rolling pin
9. Put it on the pie plate, arrange it by hand, and press to remove the excess dough
10. Pour the pumpkin filling
11. Knead the remaining dough into a ball and roll it out. Use a mold to press out the leaves and florets
12. Garnish on the edge of the pie plate, sprinkle a little coconut
13. Brush the pie crust with a thin layer of egg wash
14. Preheat the oven, put it in the middle of the oven and bake at 200°C for 10 minutes, then turn to 150°C and bake for 30 minutes.
15. Eat it while it's hot, the fragrance will be richer and more delicious
16. Finished product.
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