This is the healthy-ish copycat Momofuku Crack Pie version made with paleo pecan cookies, dates and coconut cream. It has the same OMG impact, but with less sugar.
So the other night we were watching the Netflix show Chef’s Table – Pastry with Christina Tosi. To say she was an inspiration is an understatement. I love the way her mind works and how she got the ideas of her now famous baked goods.
Right after I watched her episode, my mind was racing with ideas and had about 10 recipes written down before I went to bed. One of them was this one. Healthy-ish Copycat Momofuku Crack Pie. I’ve had it several times already and even made the original from the Kit they sell.
Now this version is on the healthier side, but it still makes your eyeballs go to the back of your head. Like what Christina said in the episode, this pie was made with what I had in the kitchen.
For the cookie crust, originally you make your own cookie and then blitz it and add butter and sugar to it. In my version I used these paleo pecan cookies from Simple Mills and added some Miyoko’s Kitchen vegan butter and dates to it. I put them in the food processor until they started to clump together. Then pressed it all on the bottom and sides of a 7 inch pie plate.
For the filling instead of the normal 8 egg yolks, this recipe just calls for 2 whole eggs and that is mixed with a small can of coconut condensed milk, dates and coconut milk. It creates a custard that tastes like caramel that just compliments the crust perfectly.
The baking process is two parts. First you bake it at 350 degrees for 20 minutes and then you take the temperature down to 325 degrees for 10 minutes. Turn off the oven and open the door after that last bake to let some of the hot air out. Leave the pie in the oven with the heat off for another 10 minutes. Take it out of the oven and let cool to room temperature.
Put in the refrigerator to cool completely and to set the custard. To serve it dust some powdered sugar on top and cut and serve.
For another bakery copycat recipe you can also try this healthy version of the Bouchon Brownie.
Pre-heat oven to 350 degrees.
In a food processor place the cookies and blitz until you have fine crumbs. Open the processor and add in the butter and dates. Blitz until it starts to clump together. Press into the sides and bottom of the pie plate and set aside.
Using the same food processor bowl put in the coconut condensed milk, coconut milk, eggs, vanilla, dates, and salt. Blitz until the mixture is smooth. Pour it over the crust and bake for 20 minutes at 350 degrees.
At the 20 minute mark take the oven temperature down to 325 degrees and bake for an additional 10 minutes. Turn off the oven.
With the oven off open the door and let some of the hot air out for about 30 seconds or so. Then leave the pie in the oven with the heat OFF for another 10 minutes. Take it out and then leave to cool at room temperature.
Place in the refrigerator and cool completely. To serve dust some powdered sugar on top and cut into slices. Enjoy!
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