Pumpkin Pie
1.
The butter is softened in a warm place. Add in powdered sugar and beat, then add half of the egg liquid, and continue to beat well.
2.
Sift the low flour mixed with sugar and salt, pour it into an egg-beating bowl, and knead it into a ball. Don't knead the dough too much.
3.
Cover the kneaded dough with plastic wrap and put it in the refrigerator for half an hour.
4.
Using this time, we make pumpkin filling, take 220 grams of peeled and seeded pumpkin, and steam it in the pot.
5.
Beat the pumpkin into puree, add whipped cream, sugar and the remaining half of the egg mixture. This process is just fine with a manual whisk. The crude pumpkin fiber is delicious and avoid too much air.
6.
When the time is up, take out the dough, roll the dough into a thick crust, then spread it in the mold, and then push the tart crust with your hands a little bit, so that the tart crust evenly covers the entire mold, including the edges.
7.
Pierce small holes in the bottom with a fork to prevent the tart from swelling.
8.
Pour in the finished pumpkin filling, vigorously shake a few times to remove large bubbles, and at the same time make the pumpkin filling evenly spread in the tart crust. Let stand for 10 minutes.
9.
Preheat the oven at 200 degrees for 5-7 minutes, then turn to 180 degrees for baking, which takes about half an hour. For about 25 minutes, evenly sprinkle a layer of coconut paste on the surface, and bake for another 5 minutes until the edge of the pumpkin filling is slightly caramelized, and the toothpick is inserted into the filling, and the filling cannot be brought out. .
