Coconut Pumpkin Cranberry Pie

Name: Coconut Pumpkin Cranberry Pie
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Low-gluten flour (pie crust); 20g Powdered sugar (pie crust); 40g Butter (pie crust); 2 pcs Egg yolk (pie crust); 150g Cooked pumpkin puree (pie filling); 100g Milk (pie filling); 15g Powdered sugar (pie filling); 1 piece Egg yolk (pie filling); 10g Dried cranberries (pie filling); 5g Coconut (pie filling)

by Flowers on Moshang 2

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

This is a coconut pumpkin cranberry pie with a fusion of milky, coconut, and cranberry sweet and sour flavors. I used to make simple pumpkin pie. My family said it tasted a bit sweet, so this time I added cranberries. The sweetness and sourness of cranberries neutralizes the sweetness of the pie filling. It feels very good!
This is a 6-inch formula. Baking temperature: Preheat at 180°C for 3 minutes, then bake at 180°C for 10 minutes, then change to 160°C for 35 minutes. If you are using a different oven, the time needs to be adjusted according to the actual situation!

Coconut Pumpkin Cranberry Pie

1. After the butter has softened at room temperature, add the flour and low-gluten flour, and knead it into crumbs.

2. Add two egg yolks, mix and knead into a smooth dough.

3. Cover the dough with plastic wrap and put it in the refrigerator for 30 minutes.

4. After the pumpkin is steamed, press it into a puree and let cool, add powdered sugar, and mix well.

5. Add an egg yolk and stir well.

6. Pour the milk and stir well with a spoon.

7. Prepare the pie filling for later use.

8. Take the pie crust out of the refrigerator, roll it out into a circle about the size of the pie pan, put it in the pie pan, compact it all around, and then roll it out of the surface with a rolling pin.

9. Poke small holes in the bottom of the pie crust to prevent the pie crust from expanding due to heat during baking.

10. Pour the pie filling, 9 minutes full, and then add cranberries to garnish.

11. Sprinkle minced coconut on top of the pie filling.

12. Adjust the temperature to 180 degrees, and preheat the oven for 3 minutes.

13. After preheating, put the pie in the upper middle of the oven.

14. First set the temperature to 180 degrees up and down, and bake for 10 minutes. Then lower the temperature to 160 degrees and bake for 35 minutes.

15. Finished product.

Tips:
1. After putting the pie crust on the pie pan and rolling it with a rolling pin, there will be some leftovers left, which can be put in a small pie mold and bake together to avoid waste. There is no small pie plate to use egg tart molds.
2. The amount of sugar in the pumpkin filling is just acceptable. If your friends feel that it is sweet or not sweet enough, you can increase or decrease the amount of sugar according to your own taste. If you don’t have powdered sugar, you can use fine granulated sugar. If you change to fine granulated sugar, add it and stir when the pumpkin puree is hot, so that it will melt.
3. If your friends are not using Changdi CRDF32A oven, then the baking temperature and baking time should be set according to your own oven.