| Marie R

Thanksgiving Dessert Special: Matcha Pie

Thanksgiving Dessert Special: Matcha Pie

 

Everyone has their go-to Thanksgiving recipe. For some, its pecan pie- others, apple, pumpkin, or sweet Potato reign supreme.

But you, fellow matcha fanatic, are a trailblazer. You start new traditions. And with this recipe, this dessert is sure to become your family's new Thanksgiving Day favorite! 

Creamy, oh-so-good custard combines beautifully with the depth of flavor offered by Matcha- and, with this pie being so quick and easy to make, it leaves more time to spend with your loved ones! Whats not to love about that?

 

Magnificent Matcha Pie

Makes one 9-inch pie

For the matcha custard:

  • 2/3 cup Coconut sugar

  • 1 1/2 tablespoons flour (gluten-free or rice flour works as well)

  • 1/4 teaspoon salt

  • 2 teaspoons MariMatcha Organic Matcha powder

  • 1/2 cup melted Coconut Oil

  • 3 whole eggs, or egg substitute equivalent

  • 1 Tbsp of Maple Syrup

  • 2 cups heavy cream

  • 1/2 teaspoon vanilla extract

  1. At least 2 hours before you plan to bake (and preferably the day before), make the pie crust- remember to par bake it! 

  2. Position a rack in the center of the oven and preheat the oven to 325° F. Place the pre-baked pie shell on a rimmed baking sheet and set aside. 

  3. In a large bowl, sift together the sugar, flour, salt, and matcha powder. Use a wooden spoon or spatula to stir in the melted coconut oil, then the eggs one at a time, stirring well after each addition. Mix briskly until the filling is thin and light colored. Stir in the heavy cream, maple syrup, followed by the vanilla extract.

  4. Strain the filling through a fine-mesh sieve directly into the pie shell. Bake on the middle rack of the oven for 40 to 50 minutes, rotating 180 degrees when the edges start to set, about to 35 minutes into baking. The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still wobbles slightly. Be careful not to over-bake or the custard can separate; the filling will continue to cook and set as it cools. Allow pie to cool completely on a wire rack, 3 to 4 hours. Slice and serve.

  5. The pie will keep refrigerated for 1 week or at room temperature for 1 day.

For the crust:

  • 1 1/4 cups unbleached all-purpose flour (gluten free flour works as well)

  • 1/2 teaspoon kosher salt

  • 1 1/2 teaspoons granulated sugar

  • 1/2 cup of coconut oil 

  • 1/2 cup cold water

  • 2 tablespoons cider vinegar

  • 1/2 cup ice

  1. Stir the flour, salt, and sugar together in a large bowl. Add the coconut oil and coat with the flour mixture using a bench scraper or spatula.

  2. With a pastry blender, slowly add the coconut oil into the flour mixture, working quickly until mostly pea-size pieces of coconut oil remain (be careful not to over-blend).

  3. Combine the water, cider vinegar, and ice in a large measuring cup or bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. 

  4. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.

  5. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.

  6. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.  

  7. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

  8. Roll the pie on a floured surface until about 1/8-inch thick. Transfer to a pie plate, crimp the edges as you'd like, then freeze for an additional 30 minutes, until firm and cold to the touch. Pierce the base of the pie with a fork, then line the crust with a square of parchment paper, and fill with pie weights or dried beans.

  9. Bake at 425° F until the crust just begins to brown, 15 to 20 minutes.

  10. Remove the parchment paper holding the pie weights, and continue to bake until the crust is evenly browned and looks crisp (above, right), about 5 to 10 minutes. If your pie is browning too quickly, you can reduce the heat to 375° and tent the pie with foil. Let cool completely before filling with the custard.

    There you have it!

Want a delicious, high-quality, Matcha that will surely put a kick in your step? Our ceremonial grade Matcha is on sale, meaning that you can save a whopping $13.00!

For a limited time only, we are also having a buy 2 get 10% off your entire order exclusive discount! More for yourself or for a fellow Matcha-lover -- order double the amount for 10% less!

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