Coconut Walnut Pie
1.
After the butter has softened, add low-gluten flour, water and sugar.
2.
Knead it with your hands until it is smooth.
3.
Cover with plastic wrap and let relax for 30 minutes.
4.
Roll the loose dough into thin slices.
5.
Put the rolled pie crust into an 8-inch mold and flatten it.
6.
Add water, eggs and sugar to the melted butter to make it evenly blended.
7.
Add low-gluten flour and coconut paste, mix well.
8.
Bake the chopped walnuts in the oven at 170° for 7 to 8 minutes.
9.
Pour the toasted chopped walnuts into the batter that was mixed well before.
10.
Mix well.
11.
Pierce some small holes in the bottom of the pie crust with a small fork, and pour in the mixed walnut filling.
12.
Sprinkle the ground coconut evenly on the surface for decoration.
13.
After the oven is preheated, put it in the oven at 170° and bake for about 35 minutes, then out of the oven.
Tips:
1. The recipe is made on an 8-inch baking pan.
2. When rolling the pie crust, you can put a plastic wrap on the bottom, so that the crust can be lifted up easily after the pie crust is rolled.
3. The baking time and temperature are adjusted according to your own oven.
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