#the 4th Baking Contest and is Love to Eat Festival# Coconut Pumpkin Pie
1.
Pipi method: add all the materials in the Pipi except water into the basin;
2.
Grab into granules;
3.
Add water and knead into a ball, cover with plastic wrap and let stand for 15 minutes;
4.
Cover the dough with plastic wrap and roll it out into a thin slice slightly larger than the pie pan;
5.
Put it in the pie plate;
6.
Gently press the side of the pie pan until it fits, and use a rolling pin to roll out the excess pie crust;
7.
Pierce the holes with a fork to avoid bulging during baking:
8.
Put oily paper on the pie crust and pour some beans (I don’t have a pie stone, I use kidney beans);
9.
Put in the preheated oven, middle level, up and down heat, bake at 170 degrees for 20 minutes, set aside.
10.
Pie filling method: After the pumpkin is steamed, drain the water and take 150 grams of pumpkin puree;
11.
Pour in coconut milk and stir to make a fine paste (it is better to put it in a food processor);
12.
Add sugar and eggs and continue to mix well;
13.
Sift in low-gluten flour and mix well;
14.
Pour the stirred fillings into the baked pie crust, and it will be ninety minutes full.
15.
Put it in the preheated oven, middle level, up and down, and bake at 170 degrees for 20 minutes.
16.
Sprinkle with coconut paste after baking.
17.
Cut and serve.
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