1/3+ 1 Tablespoon Coconut Creamthe thick cream spooned from an opened can of Coconut Cream left in the fridge overnight
Butternut Snap Pie Crust
Preheat oven to 175C/350F.
Line and grease a large baking tray.
Combine all the wet ingredients (except the milk) in a blender and mix until combined.
Add the dry ingredients and blend until combined. Add the milk and pulse in.
Spread the cookie dough evenly in the tray.
Bake in oven for 15 minutes
Take the tray out of the oven and break up the biscuits using a fork (it will be more cakey than biscuity at this stage).
Place the tray back in the oven for 5 minutes, or until the biscuit mixture is cooked through.
Cool on the tray.
When biscuits have cooled place them in a blender.
Process them until the biscuits are just broken. You will only need ¾ of the crumbs for this crust, so put the rest aside (and eat them !)
Add the coconut oil and process again until fine crumbs are formed and the oil has ‘binded’ the biscuits.
Press crumbs into a lined and greased 20cm/8inch spring form cake tin (a pie dish can also be used).
The biscuit base will need to extend up the walls of the tin but only for a small height.
Use base immediately or refrigerate if not using til later.(the base will need to be at room temperature when filled)
Crack Pie Filling
Place the dates in a small bowl and cover with the boiling water.
Allow to sit and soften for at least 20 minutes.
Add the dates and maple syrup to a blender and process until pureed.
In a separate bowl sift the coconut milk, arrowroot and salt.
Transfer the pureed mixture to the bowl of a kitchen stand mixer with a paddle attachment. Add the sifted dry ingredients and mix on low speed until evenly blended.
Add the melted coconut oil and beat on low for 2 to 3 minutes until all the dry ingredients are moist.
Add the Coconut Cream and vanilla extract and continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.
Add the egg yolks, paddling them into the mixture on low until just combined; be careful not to aerate the mixture, but be certain the mixture is glossy and well blended. Mix on low speed until it is.
Use the filling immediately or if not using the filling straight away store it in an airtight container in the fridge.
(This is the exact process used by Momofukos- no need to mess with perfection!)
Preheat the oven to 175C/350°F. (it should already be at this temperature if making all the elements at the one time)
Pour the Crack Pie Filling into the Butternut Snap Pie Crust; the filling should fill 3/4 of the way up the side of the crust.
Bake for 15 minutes only. The pies should be golden brown on top but will still be very jiggly.
Open the oven door and reduce the oven temperature to 160C/325°f.
Depending on your oven, it may take 5 minutes or longer for the oven to cool to the new temperature. keep the pies in the oven during this process. When the oven reaches 165C/325°f, close the door and bake the pies for 5 minutes longer. The pies should still be jiggly in the centre but not around the outer edges. If the filling is still too jiggly, leave the pies in the oven for an additional 5 minutes or so (check after 3 minutes then recheck at 5 minutes)
Take the Pie out of the oven and transfer to a rack to cool to room temperature.
Once cooled, freeze your pies for at least 3 hours, or overnight, to condense the filling for a dense final product. THIS IS ESSENTIAL!
If not serving the pies right away, cover in plastic wrap and keep in the fridge,
Transfer the pie from the freezer to the refrigerator to defrost a minimum of1 hour before serving.
The pies need to be served from the fridge NOT at room temperature.
Serve the Crack Pie cold. Sift Coconut flour over the top for decoration.
This is quite a sweet, dense pie. Serve with Whipped Coconut Cream if required.
This pie needs to be eaten straight from the fridge; no exceptions!
Adapted from Momfuckos Crack Pie