Coconut Pumpkin Pie
Overview
Yesterday I had some pumpkin puree left over from steaming flower buns. I thought I haven’t made dessert for a long time since the beginning of summer, and the little remaining pumpkin puree should be more than enough to make a pie, so I came up with this coconut pumpkin pie. When the room is filled with the aroma from the oven, I feel extremely happy. My husband, who was bringing his son home from playing in the evening, tasted a piece and repeatedly praised it: It’s even more delicious than Yupinxuan’s desserts!
Tags
Ingredients
Steps
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Have all raw materials ready.
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Cut the butter into small pieces and let it sit at room temperature until softened. Add powdered sugar, sift in flour and add two egg yolks.
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Use chopsticks to stir the above mixture evenly.
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Use your hands to knead the mixed dough into a smooth dough, then put it in a plastic bag and refrigerate it for more than half an hour.
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While the dough is chilling, you can make the pie filling. Add the pre-steamed pumpkin puree to the fine sugar and stir evenly.
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Add light cream and mix well. Pumpkin pie filling is ready.
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Take out the refrigerated dough. Use a rolling pin to roll the dough into a thickness of about 0.5CM (the dough should be rolled out larger than the pie plate), and then put it into the pie plate. Tighten the edges and bottom with your hands. Use a fork to make numerous small holes in the dough to prevent it from swelling due to heat during baking.
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Pour the previously prepared pie filling into the pie crust until it is 90% full.
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Preheat the oven. 200 degrees, middle layer, first bake at 200 degrees for 15 minutes, then turn to 150 degrees and bake for 30-40 minutes. (Each oven has different firepower, so it cannot be generalized. Please observe frequently during the baking process).
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Remove from the oven and sprinkle coconut over the surface.
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It’s delicious~
