Matcha Green Tea Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">175g all-purpose flour</li><li class="ingredients-single-item">2 tablespoons granulated sugar</li><li class="ingredients-single-item">¼ teaspoon salt</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">3-4 tablespoons ice water</li><li class="ingredients-single-item">For the matcha filling:</li><li class="ingredients-single-item">400ml whole milk</li><li class="ingredients-single-item">100ml heavy cream</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">3 tablespoons high-quality matcha powder</li><li class="ingredients-single-item">¼ teaspoon salt</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">30g unsalted butter, softened</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">250ml heavy cream, cold</li><li class="ingredients-single-item">3 tablespoons powdered sugar</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">1 teaspoon matcha powder for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for crust)</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Small sifter for matcha garnish</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the crust: In a food processor or large bowl, combine flour, sugar, and salt. Add the cold cubed butter and pulse or use a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces of butter (these butter pockets will create flaky layers in your crust). Gradually add ice water, 1 tablespoon at a time, until the dough just comes together when pinched. Be careful not to over-mix or add too much water, which would make the crust tough rather than flaky.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up, ensuring your crust will be tender and flaky. After chilling, roll the dough on a lightly floured surface into a circle about 3mm thick and larger than your pie dish by about 5cm all around.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Carefully transfer the dough to your pie dish, gently pressing it into the bottom and sides without stretching the dough (which would cause shrinkage during baking). Trim any excess, leaving about 1cm overhang, then fold and crimp the edges decoratively. Prick the bottom several times with a fork, then freeze for 15 minutes to prevent shrinking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10-12 minutes until the crust is golden. Let cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the matcha filling: In a medium saucepan, heat milk and cream until steaming but not boiling. Meanwhile, in a bowl, sift the matcha powder (sifting is crucial to avoid lumps) and whisk in 50g of the sugar and salt. The sugar helps break down the matcha powder and prevents clumping.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate bowl, whisk together egg yolks, remaining 50g sugar, and cornstarch until smooth and pale yellow. Gradually add about 120ml of the hot milk mixture to the egg mixture, whisking constantly to temper the eggs. This gradually raises their temperature without scrambling them.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the matcha-sugar mixture to the remaining hot milk in the saucepan and whisk until combined. Then pour the tempered egg mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble, about 3-5 minutes. The mixture should coat the back of a spoon and a line drawn through it with your finger should hold.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and whisk in the butter and vanilla extract until smooth. The butter adds richness and gives the filling a silky texture. Strain through a fine-mesh sieve into a bowl to remove any lumps, then press plastic wrap directly onto the surface to prevent a skin from forming. Let cool for 10 minutes, then pour into the cooled pie crust. Refrigerate for at least 4 hours or overnight until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the topping: Just before serving, use a stand mixer or hand mixer to whip the cold heavy cream, powdered sugar, and vanilla extract until firm peaks form. Be careful not to overwhip, which would give you a grainy texture. The cream should hold its shape but still look smooth and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Spread or pipe the whipped cream over the chilled matcha filling. For the most professional finish, use a piping bag fitted with a star tip to create decorative swirls. Lightly dust the top with matcha powder using a small sifter or tea strainer for an elegant finish that highlights the Japanese tea inspiration.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between cuts. Serve immediately or refrigerate for up to 3 days, though the crust will soften slightly over time. The contrast between the crisp crust, silky matcha filling, and cloud-like cream creates a perfectly balanced dessert experience!</li></ol>