INGREDIENTS

• Matcha Coconut Oil Pie Crust
• • ¾ cups refined coconut oil
• • 2 cups organic unbleached all purpose flour
• • 3 tsp Culinary Grade Matcha Powder
• • ½ teaspoon kosher salt
• • Seeds from ½ vanilla bean
• • 8–10 tablespoons ice cold water
• • Egg wash for crust
• Pear Filling
• • 5–6 medium sized ripe pears, thinly sliced
• • 1 tbsp coconut oil
• Matcha Vanilla Bean Sugar
• • ¼ cup coarse granulated sugar
• • seeds from ½ vanilla bean
• • 1 tsp Culinary Grade Matcha Powder

DIRECTIONS

• Matcha Coconut Oil Pie Crust
• 1. Preheat oven to 375° F.
• 2. Pour flour, vanilla bean, Matcha and salt into a large mixing bowl.
• 3. Cut the coconut oil into the flour and salt mixture with a pastry cutter until it’s a crumb-like consistency.
• 4. Add ice water 1 tablespoon at a time, mixing well until the ingredients form together.
• 5. Roll out the crust onto a floured board surface to ½ inch thick and 12-14″ wide.
• 6. Next take a 9″ plate and place it evenly in the center of the rolled crust.
• 7. Press gently into the crust to create an indent, as a guide so you know where to add the filling.
• Pear Filling
• 1. Mix sugar, vanilla bean and Culinary Grade Matcha powder together then set aside.
• 2. Brush the bottom of the matcha coconut pie crust with coconut oil and a dusting of Matcha sugar.
• 3. Then place the thinly sliced pears in opposite directions in the center of the crust to create a decorative shape.
• 4. Dust the tops of the pears with Matcha sugar.
• 5. Gently fold the excess crust over the pear center and brush with egg wash.
• 6. Sprinkle crust with Matcha vanilla sugar and bake in the oven for 25-30 minutes, or until the crust is golden.
• 7. Cool before serving. Then cut into slices and top with vanilla ice cream or coconut whip.
• 8. Enjoy!