1.
Spread the pie on the mold flat, and fit the edges together. Spread a layer of oiled paper and put heavy objects on it to prevent the pie crust from over-swelling. Bake in the oven at 190 degrees for 20 minutes and take it out. The edges of the pie are colored at this time, but they are not fully cooked.
Regarding heavy objects, it doesn't matter if there is no baking stone. The chef recommends pressing directly with white sugar, because it will not deteriorate due to high temperature like beans, and it is thinner than beans, which makes the oily paper and pie more suitable.
After the pie is baked, let it sit for three to five minutes to dry the surface moisture before putting the filling.
2.
Add colorful leaves to the coconut milk, cook until the remaining liquid is half of the original, filter and discard the colorful leaves.
I use 200g of coconut milk directly and boil it with the colorful leaves, without further concentration. If there are no colorful leaves, you can use colorful sauce or not add this spice.
3. While it is hot, add salt and fragrant coconut sugar (or granulated sugar). After all have melted, add pumpkin paste and stir, then add three whole eggs and stir until smooth.
4. Pour the pie crust and bake for about 1 hour at 175 degrees.
5.
Coconut chips, roast at 175°C for 5 minutes until they are colored.
Ingredients that are easy to color should be distributed in a circle in the baking tray, rather than all piled in the middle, otherwise it will be easy to color unevenly.
6. You need to let it sit for two hours after it is out of the oven before you can start eating, otherwise the pie will be a little wet.
