# Fourth Baking Contest and is Love to Eat Festival# Coconut Pumpkin Pie

# Fourth Baking Contest and is Love to Eat Festival# Coconut Pumpkin Pie

1. Prepare materials.

2. Let's make the pie crust first. Sift the low-gluten flour, add 22g white sugar, add butter softened at room temperature, scrape and mix evenly with a spatula to form coarse corn flour.

3. Mix 1 egg yolk + 35g pure milk + 1.5g salt. Pour it into the powder of step 2 and scrape it evenly with a spatula.

4. Knead the dough slightly with your hands, knead it into a smooth dough, wrap it in plastic wrap, and put it in the refrigerator for more than half an hour.

5. Make the pumpkin filling below. Peel the pumpkin, cut into pieces, put it in a steamer, and steam it thoroughly (just use chopsticks to stick it in easily).

6. 45g white sugar + 1 whole egg + 1 egg white + 160g pure milk, add two drops of vanilla extract (nothing is fine), mix well, pour it into a food processor, and puree with the steamed pumpkin.

7. Pour 40g of coconut paste into the mashed pumpkin, stir well, and the pumpkin filling is ready and set aside.

8. Next, you can make pumpkin pie. Take out the refrigerated dough, put a piece of plastic wrap on the top and bottom, and use a rolling pin to roll the dough into a round piece with a piece of plastic wrap between the top and bottom. The piece is larger than the mold.

9. Tear off the plastic wrap on the top, and then buckle the mold on the pie crust.

10. Buckle the mold and the pie crust together, and the pie crust is naturally spread on the mold. Gently press and shape it with your hands to make the pie crust and the mold more compliant, and cut off the excess scraps.

11. Use a fork to pierce small eyes at the bottom of the pie crust to prevent it from bulging when it is baking.

12. After preheating the oven at 180 degrees for 10 minutes, put the mould with the pie crust in the oven and bake for 10 minutes.

13. I use the ACA/North American BGRF32 oven, 32 liters, the temperature is quite accurate, the heating is even, and it is easy to use.

14. Pour the pumpkin puree filling into the baked pie crust, pour 9 minutes full. Put it in the middle of the oven and bake for 15 minutes at 200 degrees, then turn it to 175 degrees and bake for 25-30 minutes, until the pumpkin puree filling is solidified.

15. After baking, put on heat-insulating gloves, take it out of the oven, and sprinkle some coconut paste on it (after sprinkling, you can gently sweep it with a brush to make the surface more even, of course, it's okay if you don't sprinkle coconut paste).

16. The coconut pumpkin pie is done~

17. Cut into pieces and eat it~ Whether it's just out of the oven or after letting it cool, it's very delicious!

18. Look, my baby can’t wait~ I’ve got my hands on the camera~ HOHOHO~~~

Tips:

1. The amount of recipe I made an 8-inch round pizza mold (for 6 inches, 2/3 of the recipe is fine).
2. The finished pie crust is not very thick. If you like a thicker pie crust, you can increase the amount of formula according to the corresponding proportion.
3. The amount of pumpkin puree is after steaming. I didn’t say before steaming. Dear friends, can steam more pumpkin, just eat the extra, haha~~~
4. The total amount of eggs in the recipe is actually two, one egg yolk is used on the crust, and the rest is placed in the filling.