Coconut Pumpkin Pie

Overview

The weather is hot and the pumpkins are ripe, so you can start making various pumpkin delicacies~ Today I made a coconut pumpkin pie~ I ate the sweet pumpkin pie piece after piece~ Remember to read the tips before making it~

Tags

• baking
• cake flour
• coconut
• egg yolk
• pumpkin
• pure milk
• unsalted butter
• vanilla extract
• white sugar
• whole eggs
• fine salt
• protein

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Let’s make the pie crust first. Sift the low-gluten flour, add 22g of white sugar, add butter softened at room temperature, and mix evenly with a spatula to form a coarse corn meal.

   

3. 3 Mix 1 egg yolk + 35g pure milk + 1.5g salt evenly, pour into the powder in step 2, and mix evenly with a spatula.

   

4. 4 Knead the dough a little with your hands until it becomes smooth, wrap it in plastic wrap and put it in the refrigerator for more than half an hour.

   

5. 5 Next make the pumpkin filling. Peel the pumpkin, cut it into pieces, put it in a steamer, and steam it through water (as long as it can be easily pierced with chopsticks).

   

6. 6 45g of white sugar + 1 whole egg + 1 egg white + 160g of pure milk, add two drops of vanilla extract (it’s okay if you don’t add it), mix well, pour into a food processor, and puree together with the steamed pumpkin.

   

7. 7 Pour 40g of grated coconut into the beaten pumpkin puree, stir evenly, and the pumpkin filling is ready. Set aside.

   

8. 8 Next it’s time to make the pumpkin pie. Take out the refrigerated dough, place a piece of plastic wrap on top and bottom, and use a rolling pin to roll the dough into a round piece. The round piece should be larger than the mold.

   

9. 9 Tear off the plastic wrap on top and place the mold on the pie crust.

   

10. 10 Turn the mold and pie crust upside down, and the pie crust will naturally lay on the mold. Press and shape gently with your hands to make the pie crust and mold more compliant. Cut off any excess scraps.

    

11. 11 Use a fork to prick the bottom of the pie crust with small holes to prevent it from puffing up when baking.

    

12. 12 After preheating the oven to 180 degrees for 10 minutes, put the pie crust mold into the oven and bake for 10 minutes.

    

13. 13 I use an ACA/North American BGRF32 oven, 32 liters. The temperature is quite accurate, the heating is even, and it is very easy to use.

    

14. 14 Pour pumpkin puree filling into baked pie crust, filling 90% full. Place in the middle rack of the oven and bake at 200 degrees for 15 minutes, then turn to 175 degrees and bake for about 25-30 minutes, until the pumpkin puree filling is solidified.

    

15. 15 After baking, put on oven mitts, take it out from the oven, and sprinkle some coconut on top (after spreading, you can lightly sweep it with a brush to make the surface more even, of course, it's okay not to sprinkle coconut).

    

16. 16 Coconut pumpkin pie is finished~

    

17. 17 Cut it into pieces and eat ~ it’s very delicious whether it’s fresh out of the oven or after it’s cooled!

    

18. 18 Look, my baby can’t wait~his little chubby hands are all on camera~HOHOHO~~~