Matcha Key Lime Pie
Matcha Key Lime Pie
Matcha Key Lime Pie
Micah Siva
8 to 10
Key lime pie is one of my favorite make-ahead summer desserts. It is sweet, tangy, and zesty, but my recipe was in need of a little refresh. The solution? Sweet and earthy Matcha Sugar to help balance the flavors. In lieu of graham crackers for the crust, I like to use a blend of vanilla cookies and rich macadamia nuts. Who knows, you might start adding key lime to all your favorite matcha treats!
Ingredients
Crust
- 50 (approximately 190g) nilla wafers
- ½ cup macadamia nuts, raw
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
Filling
- 4 oz cream cheese, softened
- 3 large egg yolks, at room temperature
- ¼ cup Oaktown Spice Shop Matcha Sugar
- 1, 14 oz can sweetened condensed milk
- ¾ cup key lime juice
- 5 teaspoons key lime zest
- ¼ teaspoon kosher or flake salt
Matcha Whipped Cream
- 2 tablespoons cream cheese, at room temperature
- 2-3 tablespoons Oaktown Spice Shop Matcha Sugar
- Pinch kosher or flake salt
- 1 cup heavy cream, cold
Directions
- Preheat the oven to 350F.
- In the bowl of a food processor fitted with the “S” blade, add the macadamia nuts and pulse until you have coarse crumbs. Add the nilla wafers and sugar and pulse until you have an even texture. Add the melted butter, and pulse a few times to evenly distribute. Transfer to a 9-inch pie plate, and press the crust into an even layer on the bottom and up the sides of the pie dish.
- Bake for 8 to 10 minutes until just golden. Let cool while you make the filling.
- In a large bowl, combine the cream cheese, egg yolks, and Oaktown Spice Shop Matcha Sugar. Whisk until smooth and creamy, about 5 minutes. Add the sweetened condensed milk, key lime juice and zest, and salt, whisking to combine.
- Pour the filling into the prepared pie crust and bake for 17 to 20 minutes, until the center is barely jiggly and the edges are just set. Let cool on a wire rack. Cover with plastic wrap and let cool in the fridge for at least 3 hours, or overnight.
Before serving, make the whipped cream:
- In a large bowl, combine the cream cheese, Oaktown Spice Shop Matcha Sugar, and flake salt. Use a hand mixer on medium-high speed to whip until light and fluffy. Slow add the heavy cream, mixing on low speed to incorporate. Slowly increase the speed to medium high and whip until stiff peaks form, about 3 to 4 minutes.
- Top the pie with whipped cream. Slice to serve.
