1. Prepared fillings for pumpkin pie: sugar, cooked pumpkin, eggs, milk, coconut
2. Put the cooked pumpkin, eggs, milk and sugar in the cup
3. Whip evenly with an electric cooking stick
4. Add the coconut paste and stir evenly into inset
5. The fly cake crust is put in the refrigerator in advance to soften
6. Fold 2 sheets of flying pie crust together and roll it up with a rolling pin
7. Put the pie crust on the pie plate
8. Use a roller or fork to make small holes and put it back in the refrigerator to chill and relax for 15 minutes
9. After loosening, take out the pie crust and pour into the pumpkin and coconut filling
10. Put it in a preheated oven at 200 degrees and bake for 10 minutes, turn 170 degrees and bake for about 25 minutes
11. Just wait for the pumpkin filling to solidify, this is a baked pumpkin pie
12. Melt the chocolate and draw a pattern for decoration
Tips:The lazy method uses flying pie crust, or you can make your own pie crust! Put the cake crust in the refrigerator to soften. Don't be too soft or it will be sticky and difficult to operate!
