Coconut Pumpkin Pie

Name: Coconut Pumpkin Pie
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 125g pumpkin; 2 sheets Flying cake crust; 15g Coconut; 30g Sugar; 100ml water; 1 piece egg

by tgcyy

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Pumpkin is rich in zinc, which participates in the synthesis of nucleic acid and protein in the human body. It is an inherent component of adrenal cortex hormone and an important substance for human growth and development. Pumpkin is the most suitable seasonal vegetable for autumn. It has a golden color, eye-catching and nutritious and delicious. The baked coconut pumpkin pie has a crispy crust, and the pumpkin coconut filling is sweet and soft. It is delicious!

Ingredients

125g Pumpkin
2 sheets Flying Cake Crust
15g Coconut
30g Sugar
100ml Water
1 piece Egg

Coconut Pumpkin Pie

1. raw material

2. Put all the ingredients except flying cakes and coconut paste into the cooking cup

3. Beat with a cooking stick

4. Beat until it is sticky and delicate, add coconut paste, and mix well

5. Stack two flying cakes together and roll them out

6. Spread the rolled fly pie on an 8-inch pie pan and remove the extra corners

7. Pierce holes with a fork to prevent bulging during baking, let stand for 10 minutes

8. Pour the pumpkin pie filling

9. Put the pie pan in the middle of the oven, preheat the oven to 200 degrees, and then bake for 10 minutes, then change to 170 degrees, then bake for another 25 minutes, and bake until the pie is solidified.

10. Sprinkle some coconut on the surface of the baked pumpkin pie for garnish

11. Demould, cut into pieces and enjoy

Tips:
At first, the high-temperature baking is to quickly set the pie crust and prevent it from being soaked by the filling. The pumpkin pie filling in the ingredients is exactly the amount of an 8-inch pie.