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Healthyish Crack Pie

This Healthyish Crack Pie is a naturally sweetened version of the Milk Bar classic, with a oat-corn flour crust and a non-dairy buttermilk custard filling!

Course Sweet Thangs
Cuisine American
Prep Time 25 minutes
Cook Time 57 minutes
Resting Time 30 minutes
Total Time 1 hour 22 minutes
Servings 1 pie
Author Brewing Happiness


Crust Ingredients

  • 9 tbsp butter, softened (divided)
  • 1/4 cup + 3 tbsp Bob's Red Mill Organic Coconut Sugar (divided)
  • 1 egg
  • 1/2 cup Bob's Red Mill Gluten Free Rolled Oats
  • 1/4 cup Bob's Red Mill Corn Flour
  • 1/2 cup all purpose flour
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp kosher salt

Filling Ingredients

  • 1 cup non-dairy milk
  • 2 tbsp apple cider vinegar
  • 1/4 cup honey
  • 2 tbsp Bob's Red Mill Corn Flour
  • 2 tbsp corn starch
  • 1 egg
  • 2 egg yolks
  • 1 tbsp vanilla extract

Top With

  • powdered sugar
  • whipped cream


  1. Preheat oven to 350. 

  2. In the bowl of a standing mixer or in a large bowl with a hand mixer, beat together 6 tbsp of softened butter, and 1/4 + 2 tbsp coconut sugar until smooth. 

  3. Once smooth, add in 1 egg and beat on high again until well mixed. (Don't worry, at this stage the mixture will split - this isn't your fault.) Scrape down the sides of the bowl. 

  4. Add in rolled oats, corn flour, all purpose flour, baking powder, baking soda and salt. Beat gradually at increasing speeds until the batter is smooth and sticks to the side of the bowl. 

  5. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Scoop your oat-cookie batter into the baking pan and use a second sheet of parchment paper, coated with nonstick spray to press the batter into the pan. Smooth the batter into an even, flat cookie. Remove the top parchment paper.

  6. Bake at 350 for 17 minutes. 

  7. After 17 minutes, remove the cookie from the oven and let it cool in the pan. 

  8. Once the cookie is removed from the oven, move on to the filling. Begin by combining non dairy milk and apple cider vinegar in a large bowl or jar. Let sit for 10 minutes. 

  9. After 10 minutes, remove your cookie from the pan and transfer it to a cooling rack. Then turn your attention back to the filling and begin to add in the other ingredients (ie. honey, corn flour, corn starch, egg, egg yolks, and vanilla.) Whisk vigorously until well combined. Set aside.

  10. Crumble your cooled cookie into a large bowl. Add 3 tbsp softened butter and 1 tbsp coconut sugar. Use your hands to mix the butter and sugar into the cookie, while breaking the cookie down into a sand-like texture. 

  11. Coat a 9" glass pie dish with nonstick spray, and transfer the cookie crumble into the dish. Use parchment paper to press the cookie crumble into the pan creating an even crust. Be sure to really press the sides to make sure it doesn't fall apart when baking. 

  12. Place your pie dish on the center of middle oven rack. Carefully pour your filling into the pie crust. Gently push the rack into the oven and bake for 40 minutes.

  13. After 40 minutes, remove the pie from the oven and let it cool for at least 20-30 minutes before serving. 

  14. Serve with a healthy sprinkle of powdered sugar and whipped cream.

  15. EAT UP.

Recipe Notes

*Recipe adapted from Milk Bar's Crack Pie recipe and Bon Appetit's Crack Pie recipe.

*I recommend storing in the refrigerator, as it saves better that way and is delicious when served cold!