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!
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