Name: Coconut Cheese Pumpkin Pie
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece yolk; 1g salt; 20g Sugar; 20g Coconut oar; 72g butter; 120g Low-gluten flour; 1 piece egg; 100g Coconut milk; 130g Pumpkin puree; 50g Cream cheese

Coconut Cheese Pumpkin Pie

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Pumpkin has more complete nutrients and higher nutritional value. It contains a large amount of trace element zinc, which is beneficial to the health of skin and nails; the antioxidant β-carotene has the effects of protecting eyes and heart; the pectin in pumpkin can also protect the gastric mucosa from harsh food irritation and promote Ulcers are healed; in addition, pumpkin can also effectively prevent diabetes, lower blood sugar and other effects; therefore, regular consumption of pumpkin can be beneficial to health.
This was a box of cream cheese unopened. After making 2 cheesecakes, there was still some worry about breaking. Unfortunately, there happened to be a raw pumpkin at home, so I thought of cheese pumpkin pie.
The pumpkin is mixed with eggs, coupled with the sweetness and sourness of coconut and cream cheese, which makes people full of sweetness and imagination. During the baking process, they can no longer bear the temptation of the fragrance of the house; after the oven is out, they can’t help it. : Make a cup of coffee, listen to music, sit down and savor slowly~~

Coconut Cheese Pumpkin Pie

1. Prepare the ingredients

2. Pumpkin peeled, washed and cut into pieces

3. After steaming, press the bottom of a spoon into pumpkin puree while it is still hot.

4. Pour the main ingredients except low-flour ingredients into a bowl and stir evenly

5. Sift in low-gluten flour

6. Stir gently into a dough and put in the refrigerator for about 1 hour

7. Take it out and put it in a double-layer plastic wrap and roll it into a big circle

8. Open the upper layer of cling film, flip the pie plate upside down and then flip it over

9. Use a rolling pin to remove the edges and make a heart-shaped pie with the edge material

10. Make some small holes with a fork

11. Put an appropriate amount of soybeans on the cover oil paper

12. Put it into the middle layer of the preheated oven: 170 degrees upper and lower fire

13. Bake for about 20 minutes, the surface is slightly yellow, then take it out and let cool

14. Put the accessories into the cooking cup

15. Start the food processor to make a pumpkin cheese paste

16. Pour into the pie, about 8 minutes full

17. Then send to the middle layer of the preheated oven: 175 degrees, up and down fire, bake for about 25 minutes

18. Take out and sprinkle with minced coconut, remove the mold and move it to the grilling net to dissipate heat

Tips:
1. The butter does not need to be softened, sent and mixed with other ingredients.
2. When the dough is refrigerated, only the soft and hard state is appropriate, not how long it takes
3. Bake the pie crust and put some heavy objects to prevent the pie crust from bulging after heating.
4. The baking time and temperature depend on the thickness of the pie and the condition of your own oven