American Pie Council

2011 Contest Recipe

Japanese Green Tea Pie

1 3/4 cups graham cracker crumbs
2 tablespoons light brown sugar, firmly packed
1/2 teaspoon ground cinnamon or Garden County Cooking Apple Pie Spice
Pinch of salt
6 tablespoons unsalted butter, melted
Crisco butter flavored cooking spray

1.Preheat oven to 350F degrees. Spray pie plate with cooking spray and set aside.
2.Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a large mixing bowl. Using your fingers, mix together. Add the butter and incorporate well, mixing first with a fork, then with your hands, rubbing thoroughly to form evenly dampened crumbs.
3.Spread the crumbs evenly and loosely in the pan, pressing them into the bottom and up the side. Refrigerate for 10 minutes.
4.Bake for 8 to 10 minutes. Cool on a rack. Refrigerate 15 minutes before filling. Makes one 9-inch graham cracker crust.

2 cups of pecans soaked for 5 hours
1/2 cup of raisins soaked for 5 hours
1/2 teaspoon of cinnamon or Garden County Cooking Apple Pie Spice

Mix all ingredients in the bowl of a food processor. Pour some of the raisin soaked water until it makes a smooth paste. Gently spread inside cooled pie crust.

1 1/2 cup of coconut water
1 cup cashews soaked for 5 hours
1/2 cup agave syrup
1/2 cup coconut oil
1 1/2 teaspoon of green tea powder, I prefer Matcha green tea

Mix all ingredients in a high speed blender or bowl of a food processor. Blend until well mixed. Pour into pie crust and chill overnight. Serves 8-10