This uniquely stunning dessert is a treat to the eyes and palate. It will surely dress up any dinner table or party spread. If standard slices don’t fit your party vibe, bake the pie in a rectangular brownie pan and slice into squares. Add lime zest or a dollop of your favorite whipped cream for a festive, flavorful touch.
Ingredients
Crust
1 cup gluten-free flour (like my Morselicious Mix)
1 cup pistachios, crushed
1/2 cup vegan butter or ghee
Coconut oil, for greasing
Filling
8 oz. soy-free, vegan cream cheese
2 chia/flax eggs
1 Tbsp. vanilla
1 drop pure stevia or monk fruit, or more if desired
2 Tbsp. matcha powder, unsweetened
Directions
- Preheat oven to 325 degrees F.
- In large mixing bowl, combine flour, pistachios and butter until well blended.
- Spread coconut oil into glass pie plate and pack crust mixture into dish.
- In separate mixing bowl, blend cream cheese, eggs, vanilla, stevia and matcha into a creamy consistency.
- Add filling to pie plate and bake 30 minutes until center is firm. Remove from oven sooner for more of a pudding texture.
Note: If desired, bake crust prior to adding filling for a nuttier flavor.