momfuku crack pie

5

by: Angry Asian






this is an addictive chewy sweet pie/tart. this is a dairy free version. as always, use organic ingredients




ingredients

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serves: 12

Oat Cookie Crust

1 stick Earth Balance Soy Margarine room temp, divided

5 tbl brown sugar, divided

1.5 tbl sugar

1 large egg

3/4 cup plus 2 TBL old-fashioned oats

1/2 cup spelt flour

1/8 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

Filling

3/4 cup sugar, scant

1/2 cup golden brown sugar, scant

1 tbl chocolate powder

1/4 teaspoon salt

1 stick Earth Balance soy margarine, melted, cooled slightly

6 1/2 tbl So Delicious coconut creamer

4 large egg yolks

1 tsp vanilla extract

Powdered sugar (for dusting)

Nutrition Facts
momfuku crack pie

Servings Per Recipe: 12

Amount per Serving

Calories: 386

  • Total Fat: 19.7 g
  •     Saturated Fat: 5.3 g
  •     Trans Fat: 2.8 g
  • Cholesterol: 77 mg
  • Sodium: 142 mg
  • Total Carbs: 49.3 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 37.1 g
  • Protein: 4.4 g
VIEW DETAILED NUTRITION

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preparation

1.  Oat Cookie Crust

2.  Preheat oven to 350°F. Grease baking pan & set aside

3.  Combine 6 TBL of soy margarine, 4 TBL brown sugar, and 2 TBL sugar in medium bowl. Using electric beater, beat mixture until light & fluffy.

4.  Add egg; beat until incorporate.

5.  Add dry ingredients and beat until well blended.

6.  Turn mixture out onto prepared baking pan; press out evenly to edges of pan.

7.  Bake 17 minutes. Transfer baking pan to rack and cool cookie completely.

8.  Using hands, crumble cookie into large bowl; add 3 TBL soy margarine and 1 1/2 tablespoons brown sugar.

9.  Mix in with fingertips until mixture is moist enough to stick together.

10.  Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.

11.  Filling

12.  Preheat oven to 350°F.

13.  Whisk dry ingredients in medium bowl to blend. Add melted butter and whisk until blended. Add coconut creamer, then egg yolks and vanilla and whisk until well incorporated. Pour filling into crust. Bake pie 30 minutes.

14.  Reduce oven temperature to 325°F. Continue to bake pie about 20 minutes longer.

15.  Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.

16.  Can be made 2 days ahead. Cover; keep chilled.

17.  Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

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comments

Kathy M

5

that looks amazing