【Coconut Cheese Pie】

Make the pie crust first: put the butter at room temperature until softened, cut into small pieces, sift the flour and add the butter cubes and fine sugar

Use your hands to knead the butter, flour and sugar into fine particles (similar to corn kernels)

Add the beaten eggs and knead into a dough. Do not over-knead. Just mix the ingredients evenly to form a dough. Over-kneading will make the baked pie base loose. Place it in the refrigerator for 20 minutes and take it out for later use

While refrigerating the dough, you can make the cheese filling first: mix room temperature soft cream cheese and caster sugar

Heat over water and beat with a whisk until the cream cheese and sugar are completely mixed and melted, and become smooth and grain-free

Add an egg and beat evenly

Add light cream and mix well

Add milk and mix well

Sift in the cornstarch and mix well

Make cheese paste

Take out the refrigerated dough and cut it into the required portions of the mold. Sprinkle a little flour on the cutting board to prevent sticking. Use a rolling pin to roll the dough into a round piece slightly larger than the pie plate, about 0.3CM thick. Gently lift the dough and cover it on the pie plate. Press the dough toward the bottom of the mold with your hands and shape it around. Then use the rolling pin to press hard around the edge of the mold and cut off the excess dough

Prick small holes evenly on the prepared pie crust with a fork to prevent the pie crust from swelling and deforming during the baking process, and let it rest for 20 minutes (you can also sprinkle some red beans on the pie crust to press it down, put it in the oven at 180 degrees for 15 minutes, take it out, and discard the red beans)

Pour the cheese paste into the pie crust, filling it nine-quarters full

Oven at 160 degrees with upper and lower heat, middle rack for about 35 minutes

After the baked cheese pie has cooled down and is warm, sprinkle with coconut flakes and garnish with fruits

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