FOR THE CRUST:

1. Start by whisking all of the dry ingredients together in a bowl
2. Drizzle in the oil & stir until the mixture resembles coarse meal
3. Add in the cold palm shortening pieces & cut into the flour
4. Stir in the ice cold water 1 tbsp at a time, just until the dough gathers into a ball
5. Wrap the dough in plastic wrap, press into a disk & refrigerate for 2 hours
6. Once pie dough has chilled, lightly flour the pie crust disk & roll out into an 11″ circle between 2 pieces of parchment paper, lightly dusting with flour as needed
7. Transfer pie dough to a 9″ pie pan, flute the edges, prick the bottom of the crust with a fork & refrigerate the crust while you pre-heat your oven to 400f degrees
8. Line the refrigerated pie crust with a circle of parchment paper & pie weights or dried beans & bake for 15 minutes, remove pie crust from oven, remove parchment & weights/beans, return to the oven to bake for another 5 minutes
9. Remove pie crust from oven & let crust cool at room temperature

FOR THE FILLING:

1. Bring about 1 cup of water to a boil, place mint leaves in a small strainer over a bowl & prepare a small ice bath in another bowl
2. Once the water is boiling, pour water over the mint leaves to quickly blanch them & then lift the strainer out of the hot water bowl & into the ice bath, making sure that the mint leaves get submerged in the ice water
3. In the jar of a high speed blender, add the avocado, prepared mint leaves, maple syrup, coconut milk, matcha, salt, vanilla, lemon juice, cocoa butter & a couple of drops of mint extract
4. Blend on low, slowly increasing the speed to medium low, until mixture is perfectly smooth (if you do not have a high speed blender & use a food processor instead, process until smooth & then strain the mixture to ensure a perfectly smooth filling)
5. Taste the filling to see if it is minty enough for your liking (we used a total of 4 drops of mint extract to achieve our ideal minty-ness)
6. Pour the filling into the cooled pie crust, spreading evenly – I used my offset spatula to create a scalloped pattern
7. Chill pie in the refrigerator for 2 hours before topping with whipped coconut cream & chocolate shavings

FOR THE TOPPING:

1. If you cannot find a can of just coconut cream, refrigerate a can of coconut milk overnight, remove from the fridge & carefully scoop out just the cream from the top of the can
2. Whip cold coconut cream, maple syrup & mint extract until light & fluffy (about 3 minutes)
3. Add to the top of the pie (you can cover the entire top of the pie with whipped coconut cream & chocolate shavings, but I wanted to leave some of that gorgeous green filling showing)
4. Using a vegetable peeler, shave the edge of a slightly warm dark chocolate bar to create shaved curls
5. Sprinkle shaved dark chocolate on top of the whipped coconut cream
6. Return pie to the refrigerator for 30 minutes to let the coconut cream firm up a bit
7. Slice, serve & enjoy :)