Keto Crack Pie or maybe we should call this Keto Crack Pi. You know, I have so many keto~low carb~diabetic friendly recipes on this site that it is now fun to take some ridiculously high carb dish and ketofy it and this is one of them. I was watching a series on Netflix called Chef’s Table and two of the (many-30?) chefs highlighted are David Chang & Christina Tosi. If you want the whole story you will have to watch it on Netflix but I will say the whole series has been an absolute knockout. Does Keto Crack Pie taste like the famous Momofuko or Milk Bar crack pie? I don’t know because I have never had it for comparison but as far as keto goes this is good and I mean really good and it takes such a small piece to satisfy any sweet tooth. From some of the reviews of the original pie people say it is ridiculously sweet so I have toned that down but the essence is still there. Before I could even think about trying to make this I had to get coconut milk powder to replace regular milk powder which I wouldn’t use in a million years. Good heavens, by adding water it’s like drinking a candied broth. About the only things my Keto Crack Pie have in common with the original are egg yolks, butter, heavy cream, and vanilla extract.
I did not do well with dinner the day I made this. As soon as I had taken the pics I could use, I ate that piece of pie. It was about 1:30 in the afternoon and the stupid thing was so good and beyond my expectations that…I ate another piece and boom~I was a goner. Had a glass of wine and called myself good to go.
How it looks and tastes: I hope you can see how it looks. Color is a bit darker that a pumpkin pie. The filling is a very intense brown sugar flavor and not too unlike my Walnut Pecan Tart but maybe “lighter”? I guess my best description can only be~heavenly. Oh, did I mention, it’s easy? Yeah well, it’s easy too. Update: After having been in the refrigerator a little over 24 hours the pie has become very dense and not too unlike a thick New York Cheesecake. Still tastes like a seriously rich and fabulous caramelly brown sugar pie.
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As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 C Almond Flour
- ⅓ C Ground Pecans
- 3 T Just Like Sugar Brown*** (For Paleo) Or 5 Drops Liquid Sucralose***
- ¼ C Melted Butter
- ½ C Softened Butter
- ⅔ C Just Like Sugar Brown***
- 3 Drops Liquid Sucralose*** (Just Omit To Keep it Paleo)
- 2 T Coconut Milk Powder
- ½ C Heavy Cream or Coconut Cream (Paleo)
- ¾ t Vanilla Extract
- 4 Egg Yolks
- Preheat oven to 350°.
- Put almond flour into a medium bowl.
- In a small processor add pecans and Just Like Sugar Brown and process until pecans are ground.
- Add pecan mixture to almond flour and mix in melted butter.
- Press into an 8" glass pie dish. Blind bake crust 12-15 minutes at 350° and then “tamp down” as it will puff up. Return to oven for about 5 additional minutes or until it starts to just turn slightly brown.
- Cool Crust
- Cream butter, mix in heavy cream, coconut milk powder, vanilla extract and Sucralose (if using).
- Slowly add Just Like Sugar.
- Add egg yolks all at once and mix just to blend.
- Mixture will be very thick, almost like a mousse.
- Spread evenly into cooled baked crust.
- Bake 20 minutes, turn down the oven to 325° and bake another 10 minutes or until very puffy and light crusty brown on top. Turn off oven, leaving pie in for 5-10 more minutes. Don't worry it will collapse as it cools.
- Cool completely and refrigerate at least a couple of hours. If you can leave it alone, overnight is even better and uh, good luck on that one.
- 8 Servings
- 369 Calories, 5.2g Protein, 37.4g Fat 4.5g Carbs, 2.0g Fiber, 2.5g Net Carbs
- The original pie is dusted with powdered sugar and I just used a little bit (about ½ t) of the coconut milk powder.
- I have now made this pie for a second time using coconut cream and although it is good, the heavy cream wins-hand down.
- I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol, oligosaccharides or food grade glycerin(e) and one of them is they are not as low in carbs as you may think.
- I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use.