1. Prepare all materials.
2. Add the water-removing ingredients from the pie crust to the basin.
3. Scrap it into granules.
4. Add water and knead into a ball, cover with plastic wrap and let stand for 15 minutes.
5. Put plastic wrap on top and bottom, and roll the dough into thin slices slightly larger than the pie pan.
6. Put it in the pie plate.
7. Gently press the edge of the pie pan with your hands until it is comfortable, and use a rolling pin to roll out the excess pie crust.
8. Pierce the holes with a fork to avoid bulging during baking.
9. Put oil paper on the pie crust, add beans,
10. COUSS CO-5201 oven, fire up and down 170 degrees, bake for about 20 minutes and then set aside.
11. Steam the pumpkin, drain off the excess water and put it into the CH-6001 cooking machine together with cream cheese and coconut milk.
12. After stirring to form a fine paste, add sugar and eggs and continue to mix well.
13. Sift the low-gluten flour and add in and mix well.
14. Add the stirred inset to the baked pie crust, 9 minutes full.
15. COUSS CO-5201 oven, fire up and down 170 degrees, bake for about 20 minutes.
16. After baking, sprinkle an appropriate amount of minced coconut.
Tips:1. The pie crust should not be too dry to avoid cracking during baking.
2. The baking temperature and time are for participation only, please adjust appropriately according to the actual situation.
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