Coconut Cheese Pumpkin Pie
1.
First make the pie crust, add low powder and fine sugar to the butter that has softened at room temperature, and knead it into coarse particles by hand.
2.
Add milk, mix well, knead it into a smooth dough, don't knead for too long, just knead well. Then put it in a fresh-keeping bag and put it in the refrigerator for half an hour.
3.
Peel and flesh off the pumpkin and cut into pieces.
4.
Put the pumpkin in a steamer and steam for fifteen to twenty minutes.
5.
Take out the good dough and roll it into even thin slices.
6.
Put the pie crust on the pie pan, stick it around and cut off the excess. Use a fork to make some vent holes at the bottom.
7.
Place the pie crust in the middle of the oven and bake at 150°C for 12 minutes.
8.
Let the steamed pumpkin cool slightly, take 240g of pumpkin puree and other pie filling materials and put it into a food processor to make a paste, and then sift it again to make the pie filling smoother.
9.
Put the pie filling into the freshly baked pie crust, and let out bubbles. The filling of the pie will not swell significantly after baking, so it can be filled to ninety minutes full, my filling is slightly less.
10.
Adjust the oven to 180°C, put the lower layer and bake for 10 minutes, then switch to the middle layer and bake for 30 minutes.
11.
Sprinkle a layer of shredded coconut on the baked pumpkin pie, which will taste even better.
12.
The baked pumpkin pie is recommended to be eaten while it is hot. The pie crust is crispy, the filling is sweet and smooth, and the creamy flavor is rich.
Tips:
1. The pumpkin puree I use is more watery. If you use a kind of pumpkin that is more dry after steaming, it is recommended to increase the amount of milk in the filling.
2. The specific baking time should be adjusted appropriately according to the different ovens of each home. My oven should be slow.
3. My pie plate is 8 inches, and the amount of ingredients in the recipe is just one.
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