Hello friends! Today we are making a delicious Matcha Pie with a no-bake filling. This pie is super easy to make, creamy, and delicious!
This post is sponsored by Eagle Brand® Sweetened Condensed Milk, but all opinions are my own!
Also make sure to check out the video on this page or on YouTube, showing you how to make this Matcha pie!
For the crust, I chose a simple Oreo Crust. You can use store-bought crust, a Graham Cracker Crust, or even a Chocolate Tart Crust. You could use any pie crust of your preference!
I like how the rich chocolate crumbly crust and the matcha creamy filling taste together, and I wanted an easy crust, because this pie is all about keeping things simple!
The filling for this Matcha Pie is very simple to make. Once your crust of choice is ready and baked, you can make the filling, simply pour it onto the crust, and refrigerate the pie for a few hours, or overnight to firm up.
For the no-bake filling, we use cream cheese for creaminess, gelatin for firmness, Eagle Brand® Sweetened Condensed Milk for a silky texture and for sweetness, white chocolate, which gives the filling a buttery and rich taste, and of course, matcha powder, because this is a Matcha Pie after all!
Tips on how to make this Matcha Pie
- Dissolve the matcha in water according to the instructions in the recipe below. If you add the matcha without dissolving it, you may end up with lumps of matcha in the recipe, since matcha can be hard to dissolve sometimes.
- Make sure to use good quality white chocolate. Most white chocolate chips from the store are not actual white chocolate. For it to be white chocolate, it needs to contain at least 20% cocoa butter. If you use the white chocolate chips from the store that aren’t real white chocolate, they probably won’t melt well, and won’t work for this pie. Look for white chocolate bars, or for a high quality brand.
- You have to make sure the gelatin is dissolved before adding it. If you skip the gelatin the pie might not firm up, but it will still be delicious. You can add a couple of tablespoons of lemon juice, which acts with the condensed milk and thickens it as the pie sits in the fridge, but it won’t have this exact texture that I am showing in my pictures.
The star of the pie is for sure the Eagle Brand® Sweetened Condensed Milk. If you’ve been here on my blog before you know it’s my favorite condensed milk brand, and you also know I use a LOT of condensed milk in my recipes!
Eagle Brand® Sweetened Condensed Milk adds a very particular texture and taste to desserts, that has no comparison to anything else, in my opinion!
It is one of my favorite ingredients ever to use in my treats and sweets!
Here are some more condensed milk recipes you might enjoy:
- No-Bake Flan
- Coconut Fudge
- Nutella Brigadeiros
- Dulce de Leche Brigadeiros
- Chocolate Flan
- Pumpkin Flan
- No-Bake White Chocolate Cheesecake
- Coconut Chocolate Bars
- No-Bake Chocolate Pie
- Sopapilla Bars
- Flan Cake
- Cookie Dough Fudge
- No-Bake Blueberry Cheesecake Pie
If you make this Matcha Pie recipe tag me and Eagle Brand® on instagram, we love to see your creations! Thanks for stopping by!
56 grams, 1.98 oz
250 grams, 8.8 oz
Matcha Pie Filling
chopped white chocolate
127 grams, 4.4 oz
of gelatin powder
7 grams, 0.25 oz
softened, 226 grams
can Eagle Brand® Sweetened Condensed Milk
Pre-heat the oven to 350ºF.
Mix the oreo crumbs and melted butter in a bowl. It helps if the oreo crumbs are very fine.
Press the mixture on the bottom and sides of a tart pan with removable bottom. I used a 9” pan. You can also use a pie pan without a removable bottom.
Bake the crust for 10 minutes in the pre-heated oven.
Remove and let it cool down before putting the filling in.
Matcha Pie Filling
To make the Matcha Pie filling, begin by melting the white chocolate in a small bowl, by microwaving for 15 second intervals, and stirring in between until melted and smooth. Set the white chocolate aside to cool.
Next, mix 2 tbsp of matcha powder with 4 tbsp of hot water. Whisk until the matcha has dissolved. Set it aside to cool.
Sprinkle 7 grams of gelatin powder over 2 tbsp of cold water. Then let the gelatin sit with the water for 5 minutes, until hydrated.
Once the gelatin is hydrated, add 2 tbsp of hot water and mix until the gelatin has dissolved completely.
If the gelatin isn’t dissolving, microwave it for a few seconds, and stir until dissolved.
Beat the cream cheese in a large bowl, with an electric mixer, for 4 minutes, until creamy and fluffy.
Add the Eagle Brand® Sweetened Condensed Milk, the melted white chocolate, and the gelatin mixture to the bowl. Pass the matcha/water mixture through a strainer and add it to the bowl also. It’s good to strain this mixture since the matcha tends to clump up and not dissolve entirely, so melting it in water and passing through a sieve should help.
Cream everything together for 2 minutes, scraping the bowl in between, until it’s all combined, and the mixture is smooth.
Pour the filling over the cooled down crust.
Place it in the fridge for 6 hours or preferably overnight.
Melt 1 oz of chocolate and drizzle over the pie before serving.
This Matcha Pie will last in the fridge for up to 5 days.
Crust: You can use store-bought crust, or any other type of crust as long as you pre-bake it.
White Chocolate: Make sure to use real white chocolate. Most white chocolate chips bought at the store aren’t actual white chocolate. To be considered white chocolate, it needs to have at least 20% of cocoa butter. If you use the “fake” white chocolate, it won’t melt properly.