This light and fresh dessert is like heaven on a plate. Smooth and rich matcha-infused filling, a layer of fresh, juicy strawberries, and a crisp yet tender pistachio crust bring sweet, salty, sour, and creamy into one decadent bite.
1. Preheat the oven to 325 degrees Fahrenheit.
2. Place the pistachios, 3 tablespoons melted butter, 2 tablespoons sugar, and ΒΌ teaspoon salt in the bowl of a food processor with a multipurpose blade attached. Mix until the pistachios are finely chopped and the mixture begins to pull together into a ball. Take care not to overprocess, since the nuts can turn into nut butter if too finely ground.
3. Transfer the pistachio mixture to a 9-inch deep dish pie pan and spread it into an even layer across the bottom and sides of the pan.
4. Bake the crust for 12 to 15 minutes or until just beginning to turn light golden brown and fragrant. Remove the crust from the oven and let cool at room temperature while you prepare the pie filling.
5. Whisk together the sugar, cornstarch, and salt in a medium saucepan. In a bowl or measuring cup, whisk together the whole milk and egg yolks.
6. Set the saucepan over medium heat and whisk the milk mixture into the sugar mixture. Heat the mixture until it begins to simmer and thicken, about 10 minutes, stirring frequently. Once the mixture is bubbling, reduce heat to medium-low and cook for 30 seconds to 1 minute longer, then remove the saucepan from the heat. The mixture should be a thick custard and spoonable.
7. Off the heat, add 1 tablespoon of butter at a time to the pie filling, whisking continuously until the butter is melted and absorbed. Then, stir in the vanilla extract and matcha powder.
8. Let the pie filling cool for 10 to 15 minutes. Then, fold in the softened whipped cream cheese and finely chopped strawberries. Scoop the filling into the pistachio crust, spread evenly, and cover with plastic wrap. Refrigerate for at least 4 hours, or overnight, until the filling is firm.
9. Before serving, arrange sliced strawberries in circles to completely cover the top of the pie.
10. Heat the strawberry jam and water in a small saucepan or microwave-safe bowl until the jam melts to liquid. Add more water if the jam is too thick. Spoon or brush the jelly glaze over the fresh strawberries. Refrigerate until ready to serve.
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Serving Size: 1 Serving (384g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1136 | ||
Calories from Fat: 840 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.3g | 124 % | |
Saturated Fat 34.5g | 173 % | |
Monounsaturated Fat 38.5g | ||
Polyunsanturated Fat 14.7g | ||
Cholesterol 2581mg | 794 % | |
Sodium 246.2mg | 8 % | |
Potassium 799mg | 21 % | |
Total Carbohydrate 35.3g | 10 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 30.1g | ||
Protein 43.2g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1136
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