How to make coconut pumpkin pie

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  1. After the butter is softened at room temperature, add powdered sugar and low-gluten flour, and knead it into crumbs with your hands.

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  2.Add two egg yolks, mix and knead into a smooth dough.

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  3. Cover the dough with plastic wrap and place it in the refrigerator for 30 minutes.

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  4.After the pumpkin is steamed, press it into puree and let it cool.Add powdered sugar and stir evenly.

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  5.Add an egg yolk and stir evenly.

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  6. Pour in the milk and stir evenly with chopsticks.

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  7. Prepare the pie filling and set aside.

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  8. Take the pie crust out of the refrigerator and roll it into a circle about the same size as the pie plate Shape it into a pie plate, press it tightly around the edges, and then use a rolling pin to roll it across the surface.

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  9.Use a fork to poke some small holes in the bottom of the pie crust to avoid baking the crust.Expands when heated.

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  10.Pour in the pie filling until it is nine percent full, and then add dried cranberries for decoration.

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  11.Sprinkle coconut milk over the pie filling.

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  12. Adjust the temperature to 180 degrees for preheating.After preheating, place the pie in the upper middle of the oven.First set the temperature to 180 degrees up and down and bake for 10 minutes.Then lower the temperature to 160 degrees and bake for 35 minutes.

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  13.Finished product.

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  14. Sweet but not greasy, delicious!