Coconut Milk Purple Sweet Potato Pie
Overview
Pie is a joyful dessert. It was originally a food that originated in eastern Europe, but now it can be called a typical American food. Pies come in all different shapes, sizes and flavors. The purple potato pie we made today only has a pie base and no pie crust. A large area of purple goes directly into the eyeballs. While bringing a sweet taste, it also brings unparalleled visual enjoyment. Reference size: one serving on a 6-inch pie plate.
Tags
Ingredients
Steps
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First make the pie crust. Because the pie crust needs to rest for several hours, it can be made in advance. Cut 40g butter into small pieces and soften at room temperature.
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Pour 100g low-gluten flour and 8g sugar into the softened butter.
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Knead continuously with your hands until everything turns into coarse sand-like particles.
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Add water. Add as appropriate according to the state of the dough.
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Knead into a slightly smooth dough. Don't knead for too long to avoid tendons.
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Wrap the kneaded dough in plastic wrap and place it in the refrigerator to rest for 2 hours. The minimum is 1 hour.
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Wash the purple sweet potatoes and steam them over high heat. Steam until chopsticks can be inserted easily.
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Peel the steamed purple potatoes, cut into pieces, and put into a food processor.
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Then put all other pie filling ingredients (120ml of milk, 15g of coconut milk powder, 25g of sugar, 1 egg, 25g of shredded coconut) into the food processor.
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Beat for 1 minute until it becomes a thick paste and let it sit for half an hour. (If you don’t have a food processor, you can cut the steamed purple sweet potatoes into pieces and crush them with a spoon into a puree, then add other ingredients and mix well)
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Sprinkle thin flour on the cutting board, take out the relaxed pie dough and place it on it, and roll it into a sheet slightly larger than the pie plate.
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Place the dough sheet on the pie plate and press it gently with your hands to make it fit the pie plate and form the base of the pie.
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Use a rolling pin to make a circle on the pie plate.
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Remove any excess dough around it.
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Use a fork to prick holes evenly in the pie base to prevent it from puffing up during baking.
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Pour the rested purple potato pie filling into the pie plate, not too full, just 80% full. At this time preheat the oven to 200 degrees.
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Shake the pie pan to spread the pie filling and smooth the surface with a spoon.
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Sprinkle some shredded coconut on top for decoration.
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Place in the oven, middle layer, bake at 200 degrees for 10 minutes, then turn to 170 degrees and continue baking for about 25 minutes, until all the pie filling is solidified.
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It’s done, doesn’t it look very pleasing to the eye? Of course, it tastes even more delicious.
