Equipment
Ingredients
Main
- 133 g sugar, granulated
- 20 g flour, all-purpose
- 1 g salt
- 10 g matcha powder, culinary grade
- 115 g butter, melted
- 4 egg
- 475 ml heavy cream
- 2½ ml vanilla extract
- 1 pie shell
- whipped cream, for serving
Nutrition (per serving)
Method
Preheat the oven to 160°C (325°F).
Whisk together the sugar, flour, salt, and matcha powder in a mixing bowl until the color is uniform and no clumps remain.
Pour the melted butter into the dry ingredients and stir until combined.
Beat the eggs into the mixture one at a time, ensuring each is incorporated before adding the next.
Continue beating the mixture for 2 minutes until the texture is smooth.
Stir in the heavy cream and vanilla extract until the liquid is fully integrated.
Strain the mixture through a fine-mesh sieve directly into the pie shell to remove any remaining lumps.
Bake for 50 minutes at 160°C (325°F), rotating the pie 180 degrees halfway through the baking time.
Remove from the oven and allow the pie to cool completely on a wire rack before serving.
Chef's Notes
- Use high-quality, culinary-grade matcha for the best flavor and vibrant green color. Ceremonial grade matcha is too delicate and expensive for baking.
- Sifting the dry ingredients, especially the matcha powder, is crucial for a smooth, lump-free custard. Consider sifting them together twice.
- Don't overbake the pie. The center should still have a slight wobble when gently shaken, as it will continue to set as it cools. Overbaking can lead to a rubbery texture.
- Allow the pie to cool completely at room temperature before refrigerating. This helps prevent condensation and ensures the custard sets properly.
Storage
Refrigerator: 72 hours — Store covered to prevent the custard from absorbing fridge odors.
Reheating: Serve chilled or at room temperature.
