Coconut Pie

Name: Coconut Pie
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 75g Unsalted butter; 1 piece yolk; 40g water; 1 pinch salt; 40g Powdered sugar; 45g Egg liquid; 40g coconut powder; 60g Shredded coconut; a little Dried cranberries

by Yoha Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Coconut pie, I remember when I was young, I liked it very much. I liked the fragrance of coconut very much. The taste adjusted by myself with coconut flour and shredded coconut is no less than the original taste.

Coconut Pie

1. Whisk the egg yolk, water, and salt in the pie crust ingredients evenly, put them in the refrigerator and sift the low-flour powder on the chopping board, and use the diced butter on the top of the dough.

2. Use a spatula to cut and mix the butter, pour in the refrigerated egg water mixture and continue to use the spatula to cut and mix until the water has merged into a dough.

3. The agglomerated powder is wrapped in plastic wrap and placed in the refrigerator for about 1 hour

4. After the butter in the pie filling is softened, add powdered sugar and beat until the butter swells and the color turns white. Add the egg liquid in batches. Stir evenly after each addition, and then add the next time.

5. Put coconut flour into the well-stirred butter and mix it evenly, then put it in a piping bag for later use

6. Take out the refrigerated pie crust, roll it out, fold it twice, and refrigerate it again for 30 minutes; take out the refrigerated pie crust and roll it out to a thickness of about 2-3 mm

7. Spread the pie crust on the pie plate, arrange the bottom piece to fit the mold, use a rolling pin to gently press on the edge of the mold to remove the excess dough; use a fork to fork the pie crust to prevent the pie crust from drumming during baking From

8. Spread greased paper on the pie, put an appropriate amount of soybeans in a 170 preheated oven, bake the middle layer for 15-minutes; then take out the pie plate and let cool

9. On the cold pie crust, squeeze the topping with shaman coconut shreds, and put a little dried cranberry on top of 6 inches

10. Put it into the preheated 170 degree oven again, and bake the middle layer for 20 minutes

11. When the time comes, take out the mold, put it on the grill and let it cool, and it can be eaten cold or hot.

Tips:
This dough can be made into one 6-inch or two four-inch dough. There is still a balance of the pie crust. The remaining pie crust is made of apple roses.