This recipe is loosely adapted from Momofuko's crack pie. I had a mishap making the Israeli dessert Krembo and ended up with lots of coconut oil toasted graham cracker crumbs. They made a perfect crust for the crack pie filling. Keep them mini, cause they are not so healthy, so at least you can keep your portion size down.
- Cook Time
- Prep Time
- 24 mini piesServings
- 1 package graham crackers, crushed into crumbs (about 2 cups)
- 6 tablespoons coconut oil, solid
- Cooking spray
- ¾ cup sugar
- ⅓ cup brown sugar
- 2 tablespoons soy milk powder
- ¼ teaspoon salt
- ½ cup coconut oil, liquid
- 6½ tablespoons coconut milk, from a can
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
1. Combine graham cracker crumbs and coconut oil in a food processor. Pulse until combined.
2. Spray a mini muffin tin with cooking spray. Press 1 tablespoon of the crumbs into each of 24 mini muffin cups to a form a crust.
3. Preheat oven to 350 and bake crusts about 10 minutes. Remove from heat and set aside.
1. Using a stand mixer, beat both sugars, soy milk powder and salt with paddle attachment on low.
2. Add coconut oil and continue beating until well blended.
3. Add coconut milk and then egg yolks and vanilla and beat on low until well blended.
4. Once mixed well, fill the pie shells evenly, about 1 tablespoon per shell.
5. Place pan in oven and reduce heat to 325. Bake for 10 to 15 minutes. They will be golden brown and mostly set and will fully set as they cool.
6. Let cool fully and chill overnight or store in freezer until ready to serve. Serve cold covered in powdered sugar.