Coconut pumpkin pie-You Are Foodie

By Cora
46

Coconut pumpkin pie

This is a dish that everyone who studies baking has to try. It is simple and tastes first-class. It's easy to get a great sense of achievement with an easy program. Who doesn't want to try it?

Main Ingredients

Auxiliary Ingredients

Coconut silk appropriate amount
egg 1
Low powdery 10 g
clean water appropriate amount
yolk half
butter 30 g

Step 1 . Sift the flour, salt and sugar into a basin, add softened butter, and rub the butter and flour into coarse corn flour by hand.

Step 2 . Add egg yolk and proper amount of water to knead the dough into a smooth state, and refrigerate to relax for 30-60 minutes.

Step 3 . Peel the pumpkin and steam it, press it with a spoon into a paste.

Step 4 . Add light cream, water and sugar, sift in low flour and stir well.

Step 5 . Add the beaten eggs and stir well.

Step 6 . Heat the pie filling until it is slightly sticky.

Step 7 . Take out the cold dough and roll it into a uniform pie crust.

Step 8 . Cover the pie crust on the pie plate, roll the pie plate with a rolling pin, and cut off the extra edges.

Step 9 . Use a spoon to insert a small hole in the bottom of the pie to exhaust air. Relax at room temperature for 20 minutes.

Step 10 . Pour the pie filling into the loose pie crust.

Step 11 . Sprinkle a layer of coconut on the surface.

Step 12 . Preheat the oven to 200 ℃, bake for 10 minutes, adjust the temperature to 180 ℃, and continue to bake for about 25 minutes until the pie is solidified.

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