Inside the mini "cups" of light and flaky pie crust sits a naturally green matcha-white chocolate filling that is uber smooth, creamy, rich, and sweet. These single-serving pies may be little, but they are oh so flavorful.
Bring the pie crusts out of the fridge and let it sit at room temp for about 20 minutes, or until slightly softened (if you unroll it cold, it could tear).
Unroll the pie crusts onto a clean surface. Use a 4″ circle cookie cutter to punch circles out of the crusts.
Firmly press the pie crust circles into ungreased muffin tin cups. Bake for ~12 minutes, or until golden brown. Let cool completely.
FOR THE FILLING:
In a blender (I used my NutriBullet), add the ricotta, matcha powder, and vanilla extract. Blend until smooth.
Pour in the melted matcha white chocolate, then blend again. Spoon into the cooled pie crusts. Refrigerate until firm.
Serve with all-natural whipped cream, shaved white chocolate, and a sprinkle of matcha. Enjoy!
**You may substitute the Homemade Matcha White Chocolate with 8.5oz White Chocolate + 1½ tsp Matcha Powder.
If you want a very strong green tea flavor and darker green color, you can increase the amount of matcha. I'd only recommend this to those who LOVE matcha, as matcha can get a little overpowering if you use too much or are not used to its flavor.