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4.41 from 5 votes
Healthy-ish Copycat Momofuku Crack Pie
Healthy-ish Copycat Momofuku Crack Pie
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Dessert
Cuisine: American, Gluten Free, Grain Free
Servings: 8 Slices
Author: Rezel Kealoha
Make the Crust
  • 1 Box Pecan Cookies
  • 1 Tablespoon Melted Vegan Butter
  • 2 Pitted Dates
  • 1/3 Teaspoon Salt
The Filling
  • 1 Can Coconut Condensed Milk
  • 2 Eggs
  • 1/4 Cup Coconut Milk
  • 1 Teaspoon Vanilla Paste
  • 4 Pitted Dates Soaked in Hot Water for 5 minutes
  • 1/4 Teaspoon Salt
  • Powdered Sugar for Dusting
  • Food Processor
  • 7 inch Pie Plate
  1. Pre-heat oven to 350 degrees.

Make the Crust
  1. 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.

Make the filling
  1. 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.

  2. At the 20 minute mark take the oven temperature down to 325 degrees and bake for an additional 10 minutes.  Turn off the oven.

  3. 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.

  4. Place in the refrigerator and cool completely.  To serve dust some powdered sugar on top and cut into slices.  Enjoy!