Hands up way-high if you love cream pie. Wave ‘em in the air like you just don’t CARE if you love matcha green tea. This makes you a matcha cream pie friend o’ mine! This pie is extra easy thanks to a frozen Tenderflake pie shell. I’ve never used a frozen pie shell before but darn it, it made it so easy just to whip up a pie in barely any time. I love the earthy, distinctness of the matcha cream pie recipe filing mixed with the not-too-sweet whipped cream and juicy tang of fresh raspberries! You can find finely ground matcha green tea powder online – I bought mine locally here in Vancouver at the local Japanese supermarket – Asian grocery supplies are abundant in my city, but online might be your best source depending on where you live!
I went wild with the raspberries! I used three tablespoons of matcha green tea powder to produce a prominent matcha feel – but if you prefer a more subtle green tea flavour, you can reduce it to two tablespoons.
Matcha Cream Pie
For The Matcha Filling
- 3 cups whole milk
- 4 large egg yolks
- 2/3 cup granulated sugar
- 5 tablespoons cornstarch
- 1/4 teaspoon salt
- 2-3 tablespoons of high quality finely ground matcha green tea powder
For The Whipped Cream
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
For The Garnish
- 1 quart of fresh raspberries
Make The Pie
Recipe adapted from Martha Stewart’s Banana Cream Pie Recipe
- Remove the Tenderflake frozen pie shell from the freezer and let it come to room temperature, about ten to fifteen minutes.
- Using a fork, poke holes all over the pie shell.
- Bake at 400 degrees for 10-12 minutes, until golden brown. Remove from oven and let cool completely.
- In a medium bowl, lightly whisk the egg yolks to combine; set aside.
- In a medium saucepan, whisk together the whole milk, sugar, cornstarch, salt and matcha powder. Bring to a simmer (do not boil) and cook, whisking constantly, about 5 minutes.
- Whisk a quarter of the hot green tea milk mixture into the egg yolks to combine; then slowly whisk in the remaining milk mixture.
- Return mixture to the saucepan and cook over medium-high heat, whisking constantly, until custard thickens and bubbles appear in the center, 3-5 minutes.
- Transfer to a medium bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a “milk skin” from forming!
- Chill in the freezer until completely chilled – about 40-45 minutes. (You can make the filling a day in advance, stored in the refrigerator.)
- Pour the green tea pie filling into the cooled pie shell, using an offset spatula to spread it evenly.
- Set the pie in the fridge until ready to pipe with whipped cream.
Make The Whipped Cream
- In the bowl of a stand mixer, beat the heavy cream and confectioners’ sugar on high speed until thick billowy soft peaks form.
- Using a piping bag fitted with a large open star tip, pipe drop stars of whipped cream all over the green tea layer.
- Place a raspberry on top of each drop star, or in whichever pattern you like.
- To allow the pie to fully set up, refrigerate for 4-6 hours before serving.
Yum yum. I honestly couldn’t stop eating this pie – I turned into a little pie pig. I had to give the rest away almost immediately – ate through two slices while taking photos of it. But I am so stoked to make this again for a future summery gathering. What’s your favourite cream pie??
This post was sponsored by Tenderflake! Thank you for supporting the brands that keep Coco Cake Land cruising!
Buttercream Blossom Cake For Wilton Cakes
by tag - not 0, greater than 1
One Bowl Chocolate Square Bear Cake
Macerated Strawberry Pavlova