Coconut Pumpkin Pie

Name: Coconut Pumpkin Pie
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 70g Low-gluten flour; 30g butter; 5g Caster sugar; 20g water; 1g salt; 60g pumpkin; 13g Coconut flour; 10g Coconut; 40g Whole egg liquid

by Nicole

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Pumpkin is rich in vitamin B6 and iron, which can help us convert the blood sugar stored in the body into glucose, which is the only fuel our brain needs in daily work. At the same time, pumpkin is also rich in cobalt, which can activate the body's metabolism and promote hematopoietic function.
Because of the many advantages of pumpkins, the use of pumpkins to make pumpkin pie, known as the "smartest" dessert, can help us clean up our worries and bring happiness and fun. Why does it have something to do with our mood? Because every bite of pumpkin pie, we will consume 3 kinds of carotene at the same time, which are very effective in preventing heart disease, anti-aging, lowering blood pressure, and lowering blood sugar... .
The pumpkin pie strewn with coconut paste has a better taste, a bit more joyful, and an upset classmates, let's try it together, let us forget all the troubles together.

Ingredients

Coconut Pumpkin Pie

1. A. The preparation of the pie filling: peel the pumpkin, slice, steam and put it in a blender; add fine sugar, add a bag of coconut flour; add the beaten egg liquid, pour water, and sprinkle in the coconut; use a blender to mix the mixture Whisk evenly and let stand for 30 minutes

2. B. Making the pie crust: cut the butter into small pieces, soften at room temperature, and sift into low-powder; add fine sugar, grasp the mixture with your hands, until it becomes loose; add salt, add a little water, and make a dough with your hands, and knead it into a dough Wrap the dough with plastic wrap and put it in the refrigerator to relax for 15 minutes

3. C. Making the pie: take out the loosened dough; divide the dough into two small doughs and roll them into 2mm thick slices; brush the pie pan with a layer of olive oil; cover the pie crust on the pie pan and follow the pie. The edge of the pan is firm; use a rolling pin to gently roll around the edge of the pie pan, the excess pie crust will naturally fall off;
Pinch the pie crust and the pie pan again by hand, use a small fork to make a few rows of small holes on the pie crust; take out the static pie filling; pour the pie filling into the pie pan, taking care not to overflow; sprinkle a little more on the surface Coconut, preheat the oven at 200 degrees, bake for 10 minutes to set the filling, turn 170 degrees, bake for 20 to 25 minutes

Tips:
1. Pumpkin can be steamed in a pot, or wrapped in plastic wrap, and cooked in a microwave oven on high heat for 4 minutes;
2. After the pie filling is mixed, let it stand for about 30 minutes to make the filling more uniform and the finished product more delicate;
3. The pie skin must be close to the pie plate, otherwise the shape will be affected;
4. Use a fork to make a hole on the pie crust to prevent the pie crust from heating up during baking;
5. If the pumpkin is cut and stored, it is easy to deteriorate from the heart. It is best to empty the inside with a spoon and wrap it with plastic wrap, so that it can be stored in the refrigerator for 5-6 days.