Gluten-Free Matcha Chocolate Pie #SundayFunday

This week the Sunday Funday bloggers are sharing gluten-free dessert recipes. Amy of Amy's Cooking Adventures is hosting. Now, there are plenty of desserts that naturally don't have gluten. Think ice cream, fruit salad (yes, I think that's a dessert), and more. But I wanted to make something that is typically not gluten-free and offer you a delicious option.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. This week, as I already mentioned, Amy is hosting and picked a theme of gluten-free desserts. Here's the #SundayFunday line-up...

• 3 Ingredient Flourless Chocolate Cookies by Amy's Cooking Adventures

• Gluten-Free Matcha Chocolate Pie by Culinary Cam (you're here)

• Motichoor Rabri Parfait by Cook with Renu

• Palada Payasam by Sneha's Recipe

• Raspberry Mousse by Mayuri's Jikoni

• Snickers Salad by A Day in the Life on the Farm

Gluten-Free Matcha Chocolate Pie

A few notes about matcha green tea. Matcha is "powdered tea." Unlike drinking other tea when you infuse the tea leaves in water and, then, strain out the leaves, with matcha, you are drinking the finely powdered leaves whisked into hot water. So, spring for the best quality of matcha that you can. There's culinary grade and ceremonial grade. I use ceremonial grade if I'm whisking and drinking; I use culinary grade for baking and cooking.

Ingredients

Crust

• 2 cups crushed gluten-free cookies (I used gluten-free chocolate cookies from Trader Joe's)

• 6 Tablespoons butter

• Also needed: tart pan with removable bottom, food processor

Filling

• 12 ounces cream cheese, softened

• 4 ounces mascarpone cheese

• 1 cup organic heavy whipping cream

• 1/2 cup organic powdered sugar

• 2 Tablespoons organic matcha powder

Procedure

Crust

Use a food processor to crush the cookies and measure out 2 cups. 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.

That's a wrap on my gluten-free dessert offering. We'll be back next week with rice dishes. Sue of Palatable Pastime is hosting. Stay tuned!