(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.