Ingredients
Serves 4-6Pie Crust:
- 1.5 cups graham cracker crumbs
- 4 tbsp salted butter melted
- pinch of salt.
- Yuzu Filling:
- 120 g 100% YUZU JUICE
- 144 g YUZU SUPER JUICE
- 8.4 oz sweetened condensed milk
- 2.5 large egg yolks.
- Matcha Mousse:
- 20 g matcha powder
- 1 (4 ounce) package cream cheese softened
- ½ cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
Combine melted butter and graham cracker crumbs. Form the crumbs into the pan.
Set crust aside in fridge.
Whisk together egg yolks, yuzu juice, and condensed milk in a saucepan.
Cook on stovetop on medium heat until steaming, continuously whisking.
Turn up the heat to medium-high and continue to whisk until mixture is boiling and has custard-like texture and thickness.
Take off the heat and let cool slightly before pouring into your prepared crust.
Leave in fridge uncovered to set, at least a few hours but preferably overnight.
Combine cream cheese, confectioners' sugar, vanilla, and matcha in a medium bowl.
Beat heavy cream in a large bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick.
Pour mixture on top of yuzu pie. Chill in the fridge before serving, at least 1 hour.
