CRUST (CAN USE PREMADE FOR NO-BAKE):
- Pre-heat the oven to 350ºF.
- Mix the chocolate sandwich cookie crumbs and melted butter in a bowl. It helps if the oreo crumbs are very fine.
- Press the mixture on the bottom and sides of a tart pan with removable bottom. I used a 9â€ pan. You can also use a pie pan without a removable bottom.
- Bake the crust for 10 minutes in the pre-heated oven.
- Remove and let it cool down before putting the filling in.
- Begin by melting the white chocolate in a small bowl, by microwaving for 15 second intervals, and stirring in between until melted and smooth. Set the white chocolate aside to cool.
- Next, mix 2 tbsp of matcha powder with 4 tbsp of hot water.
- Whisk until the matcha has dissolved. Set it aside to cool.
- Sprinkle 7 grams of gelatin powder over 2 tbsp of cold water. Then let the gelatin sit with the water for 5 minutes, until hydrated.
- Once the gelatin is hydrated, add 2 tbsp of hot water and mix until the gelatin has dissolved completely.
- If the gelatin isn’t dissolving, microwave it for a few seconds, and stir until dissolved.
- Beat the cream cheese in a large bowl, with an electric mixer, for 4 minutes, until creamy and fluffy.
- Add the Eagle Brand® Sweetened Condensed Milk, the melted white chocolate, and the gelatin mixture to the bowl. Pass the matcha/water mixture through a strainer and add it to the bowl also. It’s good to strain this mixture since the matcha tends to clump up and not dissolve entirely, so melting it in water and passing through a sieve should help.
- Cream everything together for 2 minutes, scraping the bowl in between, until it’s all combined, and the mixture is smooth.
Pour the filling over the cooled down crust.
Place it in the fridge for 6 hours or preferably overnight.
- Melt 1 oz of chocolate and drizzle over the pie before serving.
- This Matcha Pie will last in the fridge for up to 5 days.
WHITE CHOCOLATE NOTE:
- Make sure to use real white chocolate. Most white chocolate chips bought at the store aren’t actual white chocolate. To be considered white chocolate, it needs to have at least 20% of cocoa butter. If you use the “fake” white chocolate, it won’t melt properly.