Skip to main content

Pi{e} Day 2017: {Gluten-Free} Matcha-Chocolate Pie


Welcome to Pi(e) Day with the Holiday Fun with Our Blog Friends! Pi Day is celebrated every March 14 by math fans around the world - and also bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter.

Today, 20 food bloggers have gathered - hosted by The Redhead Baker - and want to celebrate the fun of Pi by creating their own sweet and savory pies to share with you. Hope you have a delicious day!

All the Pies for Pi Day...


  • Cherry Cream Cheese Pie by Frugal Pantry
  • Chicken Pot Pie with Puff Pastry by Family Around the Table
  • Cinnamon Roll Apple Pie by Moore or Less Cooking
  • Coconut Cream Pie with Oatmeal Cookie Crust by I Say Nomato
  • Coconut Macaroon Pie by Jolene's Recipe Journal
  • Drunken Vanilla Cherry Pie by The Redhead Baker
  • Gluten-Free Matcha-Chocolate Pie by Culinary Adventures with Camilla
  • Individual No Bake Mango Pie by Caroline's Cooking
  • Matcha Buttermilk Pie by All Roads Lead to the Kitchen
  • Pi Pie by Amy's Cooking Adventures
  • Savory Spinach and Cheese Pie by Cooking With Carlee
  • Taco Pie by Tip Garden
  • Tomato Cheddar Pie by A Day in the Life on the Farm



  • My Pie...
    While I definitely don't qualify as a 'math nerd,' I gave birth to two of them. So, every year, we celebrate Pi Day. A few years ago we were discussing the definition of a pie: What makes a pie a pie? 

    Sensibly, my precise Kitchen Elf said, "A pie has no frosting." True.

    My Love declared, "It's the crust." Okay. Well, now it has to be a gluten-free crust for him, but okay.

    And my sweet, Enthusiastic Kitchen Elf asserted, "A pie has a crust...and is low to the ground." Huh. "You know, a cake can be tall; a pie is short."

    Employing all three of those criteria - no frosting, a crust, and low to the ground - I created a Gluten-Free Matcha-Chocolate Pie. And, because my oven is still broken, it's a no-bake pie. Even easier!!

    Ingredients makes one 9" pie

    Crust
    • 2 C crushed gluten-free cookies (I used gluten-free chocolate cookies from Trader Joe's)
    • 6 T butter
    • Also needed: tart pan with removable bottom, food processor

    Filling
    • 12 ounces cream cheese, softened
    • 4 ounces mascarpone cheese
    • 1 C organic heavy whipping cream
    • 1/2 C organic powdered sugar
    • 2 T organic matcha powder

     Procedure 


    Crust
    Use a food processor to crush the cookies and measure out 2 C. Place the cookie crumbles in a large mixing bowl. Melt butter and pour into cookie crumbles. Use a rubber spatula stir until well-combined.

    Spoon the mixture into a tart pan and press firmly into the pan. Place crust in the refrigerator for 25 to 30 minutes to firm up. In the meantime, make your filling.
      

    Filling
    Place all of the ingredients in the bowl of a food processor. Blend until smooth. Spoon the filling into the prepared crust. Return the pie to the fridge to set, at least 1 hour. Serve chilled.


    To serve, remove the sides of the tart pan. Cut generous wedges and serve immediately.

    Comments

    1. I have never tried Matcha, looks amazing! Nettie

      ReplyDelete
    2. I still haven't tried matcha, I need to get on with that, and this looks like the perfect way to do it! What a great treat, looks so easy and delicious!

      ReplyDelete
    3. I still haven't tried matcha either. What a great way to give it a go. It looks delicious!

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    Quick Pickled Red Onions and Radishes

    If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

    Aloo Tiki {Pakistan}

    To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

    Hot Chocolate Agasajo-Style {Spice It Up!}

    photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an