Pumpkin Coconut Pie
Baking and Desserts | American cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
14
Description
Pumpkin Coconut Pie
Ingredients
- Hokkaido Pumpkin - 8.8 oz
- Chicken Egg - 4 pieces
- Butter - 7.9 oz
- Sugar - 4.2 oz
- Salt - a pinch
- Lemon - ½ piece
- Desiccated coconut - 5.3 oz
- Baking Powder - 0.5 oz
- Wheat Flour - 10.6 oz
- Powdered Sugar - 2.6 oz
- Semi-soft cream cheese - 6.2 oz
Step by Step guide
Step 1
Grate the flesh of the pumpkin on a fine grater. Cream 175 grams of room temperature butter with sugar and salt. Then add the eggs one at a time and beat everything until fluffy.
Step 2
Grate the zest of half a lemon on a fine grater, then squeeze the juice from that half. Set aside 1 teaspoon of lemon juice for the cream.
Step 3
Add the grated pumpkin, 100 grams of shredded coconut, lemon zest, and lemon juice to the egg-butter mixture. Mix everything well.
Step 4
Combine the baking powder with the flour and fold it into the batter (add a little water if necessary, if the batter is too thick).
Step 5
Pour the batter into a greased springform pan and bake in a preheated oven at 392°F for about 45–50 minutes.
Step 6
Let it cool and carefully release the pie from the pan.
Step 7
Whip the powdered sugar with 50 grams of butter until well combined. Then add the lemon juice and cream cheese. Whip everything until creamy.
Step 8
Spread the cream evenly over the surface of the pie. Sprinkle with shredded coconut on top.
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