This pie is literally green tea ice cream in pie form.
I’ve wanted to make it for awhile, I initially saw the pie on the Four and Twenty Blackbirds Instagram and LOVED the bright green colour. Then the recipe popped up on New York Times Cooking and all the stars aligned.
The flavour of this pie is perfect. The depth of the matcha is balanced out with a nice sweetness and the crisp pie crust just makes it. I used Matcha Matsu from David’s Tea (as I do for any matcha dessert) and it worked great.
I used my 9 inch pie pan and had some custard leftover, so ended up with a lovely little matcha tartlette as well (whipped up a quick graham cracker crust for that one). It’s a nice “pre-pie snack”.
- Partially pre-baked single pie crust (see recipe here)
- 2/3 cups sugar
- 1 1/2 tbsp flour
- 1/4 tsp sea salt
- 2 tsp matcha powder
- 1/2 cup melted butter
- 3 eggs, plus 1 yolk
- 2 cups heavy cream
- 1/2 tsp vanilla
Have your crust crimped, partially pre-baked and cooled.
Preheat oven to 325F and place a baking sheet on the bottom rack.
Mix sugar, flour, salt and matcha in a large bowl.
Add butter and whisk until incorporated. Then add eggs and yolk one at a time, whisking well between each addition. After all eggs are added, whisk for about a minute, it will be thick.
Add cream and vanilla and mix until fully incorporated, then strain filling into cooled pie shell.
Bake at 325F for 50 minutes on the baking sheet on the bottom rack, rotating after 30-35 minutes. The pie is ready when the middle is jiggly but no longer liquid with the edges fully set. Cool for 2 hours.