Coconut Pumpkin Pie

Coconut Pumpkin Pie

1. Soften the butter, add salt, sugar, and egg yolk, and beat evenly with a manual whisk.

2. Add 20 grams of milk in portions, stirring well each time.

3. Sift in low flour and scrape into a uniform dough with a spatula.

4. Wrap it in a fresh-keeping bag and put it in the refrigerator for 1 hour.

5. Make pie filling: Wash the pumpkin, remove the flesh, and cut into small pieces.

6. Steamed in a steamer.

7. Peel the steamed pumpkin.

8. Put 100 grams of milk, pumpkin, coconut paste, eggs, and sugar into the cooking machine and beat them finely.

9. Roll out the refrigerated dough into a 2mm thin pie crust.

10. Cover the pie crust on the 6-inch and 4-inch pie pans and stick them firmly along the edges of the pie pan.

11. Use a rolling pin to gently roll around the edge of the pie pan, and the excess pie crust will fall off naturally.

12. Pinch the pie crust and the pie plate tightly with your hands, make a small hole on the pie crust with a dining fork, and relax for 10 minutes.

13. Add pumpkin filling, 8 points full.

14. Add to the preheated oven at 200 degrees, the second layer, bake for 10 minutes, turn 170 degrees, and bake for 25-30 minutes. (For 4-inch ones, finish baking a little earlier, depending on the specific finished product. Generally, the surface is colored, and the inset is solidified.)

15. After baking, sift the minced coconut.

Tips:

1. When rolling the dough, if it feels sticky, you can cover it with plastic wrap.
2. Pumpkins can be cooked on high heat in a microwave oven, about 6 minutes.
3. The pie skin must be close to the pie plate, otherwise the shape will be affected.
4. Use a fork to make holes in the pie crust to prevent the pie crust from bulging during baking.
5. The baking time depends on the size, material, and temper of your own oven.
6. You can also directly use a 9-inch pie plate.