I am totally indebted to my friend Evangeline Kim for making this recipe. I had only once tasted a teensy bit of Momofuko Milk Bar's famous crack pie but since they used wheat and refined sugar, I didn't really go further. Cut to five or six years' later and she was telling us how delicious it was and offered to make one while staying here. I challenged her to make a version I could eat (without sugar or wheat). So here it is - and if you eat it warm, topped with a dollop of coconut cream - you will literally not be able to stop in until you have to lie down on the floor and unbutton your trousers in total surrender.
Personally, I would not make this myself as it is too labor-intensive and then I would just eat it all up if it was lying around the fridge BUT - it would be the best thing ever to take with you when you get invited somewhere for thanksgiving or a party and there are no desserts that you can eat and everyone is making you feel like a loser as they chow down. When you bring this, they will all be won over to your side. They will all be talking about how ridiculous it is that everyone can't eat healthy and it's so easy and delicious.
Or eat it all yourself.
|Organic, Paleo, Gluten-Free, NO REFINED SUGAR - even VEGAN - TOTALLY ADDICTIVE Crackpie|
Ingredients - recipe adapted from the Bon Appetite one.Servings: 4-10 (depends on people's self-control)
- Coconut oil or grass-fed butter to grease baking pan
- 9 tablespoons coconut oil or grass-fed, organic butter
- 7 tablespoons coconut sugar or 4 tablespoons of monk fruit sweetener
- 1 heaping tablespoon ground chia seeds mixed with 4 tablespoons of water (or 1 organic egg)
- 3/4 cup plus 2 tablespoons old-fashioned oats
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2-1/4 teaspoon sea salt
- 1 1/4 cup coconut sugar or 3/4 cup of coconut sugar and 1 tablespoon of monk fruit to taste
- 1 tablespoon coconut milk powder (or colostrum powder)
- 1/4 teaspoon salt
- 8 tablespoons coconut oil (or grass-fed butter)
- 6 1/2 tablespoons coconut cream
- 3/4 cup avocado puree (or 4 large organic egg yolks)
- 1 teaspoon vanilla extract
Preparation (prep: 40 min, total: 15 hrs - It's long. Plan in advance.)
Preheat oven to 300°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with coconut oil or butter. Combine 6 tablespoons oil/butter, 6 tablespoons coconut sugar in medium bowl. Beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add ground chia seed mixture or egg; beat until pale and fluffy. Add oats, almond and coconut flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
Using hands, crumble oat cookie into large bowl; add 3 tablespoons coconut oil/butter and 1 1/2 tablespoons coconut sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of coconut oil or butter greased pie dish. Place pie dish with crust on rimmed baking sheet.
Position rack in center of oven and preheat to 325°F. Whisk coconut sugar, coconut milk or colostrum powder, and salt in medium bowl to blend. Add coconut oil or melted butter and whisk until blended. Add coconut cream, then pureed avocado/egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 300°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack (If you can resist it. 30 minutes in is about when I ate the first half of the pie, I globbed the coconut cream on top).
Chill whatever you can save uncovered overnight.