Matcha cream pie, but not just any matcha cream pie, a matcha cream pie with a flaky pie crust lined in dark chocolate, filled with matcha pastry cream, and topped with a vanilla bean whipped cream. This matcha cream pie starts with a flaky all butter pie crust. After the crust is baked it is lined with dark chocolate. This dark chocolate lining helps keep the crust from getting soggy and adds a little chocolate in every bite. After the chocolate hardens, the matcha cream filling gets poured in before it is topped with vanilla bean whipped cream.
Matcha Cream Pie Ingredient Notes:
- Matcha Powder: Ensure you use high-quality matcha powder for an authentic and vibrant flavor. Look for bright green color and check for any added ingredients. This should be pure matcha powder (no sugar or other additives).
- Bittersweet Chocolate: Choose a bittersweet chocolate with a cocoa content around 60-70% for a balanced sweetness and rich chocolate flavor.
- Vanilla Bean Paste: If using vanilla bean paste, it adds such good flavor and also pretty element with vanilla specks. Alternatively, vanilla extract works as a substitute.
- Cornstarch: This ingredient contributes to the thickening of the pastry cream. Ensure it’s well-mixed with sugar before incorporating it into the egg mixture.
- Eggs: Eggs contribute to the structure and richness of the pastry cream.
- Butter: Use unsalted butter to control the overall saltiness of the pastry cream. Room temperature butter integrates smoothly.
- Heavy Cream: Cold heavy cream whips up better for the topping. Ensure it’s chilled before whipping.
- Pie Crust: For the flaky pie crust, you can use a store-bought one but our favorite version is this all-butter flaky pie crust. We find this produces the best result.
Tips for the best Matcha Cream Pie:
- Blind Baking: Ensure the pie crust is properly blind-baked and cooled before adding the chocolate layer. This prevents the crust from becoming soggy.
- Matcha Mixing: Whisk the matcha powder with warm water thoroughly to eliminate any clumps. Straining the mixture ensures a smooth and lump-free pastry cream.
- Temperature Control: Be cautious while heating the milk for the pastry cream. It should be just under a boil to avoid curdling.
- Cooling Pastry Cream: Cover the pastry cream with plastic wrap pressed onto its surface to prevent the formation of a skin as it cools.
- Whipping Cream: Whip the heavy cream until medium peaks form. Be careful not to overwhip, as it may make the cream too stiff.
Matcha Cream Pie FAQs:
Can I use vanilla extract instead of vanilla bean paste?
Yes, vanilla extract is a suitable alternative. Use a teaspoon versus the vanilla bean paste.
How long does the pie need to chill before serving?
Refrigerate the pie for at least 4 hours to ensure it sets up before slicing.
Can I prepare the pastry cream in advance?
Yes, you can make the pastry cream ahead. Ensure it’s tightly covered and refrigerated. Do not whisk it once chilled to avoid breaking down the cream.
Matcha Cream Pie
Servings 8
Ingredients
- 1 flaky pie crust blind baked
- 3 ounces bittersweet chocolate chopped
- 1 teaspoon matcha powder for dusting
Matcha Pastry Cream:
- 4 cups whole milk
- 1/2 teaspoon salt
- 1 tablespoon vanilla bean paste or vanilla extract
- ½ cup cornstarch 75 g
- 1 cup sugar 200 grams
- 4 eggs
- 8 tablespoons butter 113 grams
- 3 tablespoons warm water 175 degrees F
- 3 tablespoons matcha powder
Whipped cream:
- 1 1/2 cups cold heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla or 1 tablespoon vanilla bean paste
Instructions
- Have a baked and cooled blind baked pie crust. We use our recipe linked below.
Pastry Cream:
- Set aside a bowl to cool the pastry cream with a fine-mesh sieve on top
- In another bowl, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth. Set aside the mixture
- In a small bowl, whisk together the matcha and warm water with a matcha whisk. Strain the mixture through a sieve to remove any clumps and set aside.
- In a saucepan, pour in the milk and the vanilla bean paste. Add the salt and mix. Place the mixture on medium-high heat until just under a boil. Be sure to stir the mixture occasionally to ensure the milk solids do not stick to the bottom of the pan
- When the milk is warmed, add 1/3 of the hot milk into the egg mixture, whisking constantly to ensure the eggs do not cook. After it is combined, pour the egg-milk mixture back into the remaining ⅔ of the hot milk. Whisk over medium heat until the mixture is as thick as lightly whipped cream. It should just come just barely to a boil – be sure not to let it get beyond this as the cream will curdle. Remove from the heat and immediately mix in the matcha mixture. Then immediately pour the cream through the sieve into the bowl. Do not leave the pastry cream in the bowl as it will continue to cook.
- Let the cream cool for 10 minutes, stirring occasionally. When the pastry cream reaches 140 degrees F, mix in the butter one piece at a time. Stir until smooth before adding the next piece of butter
- Cool the pastry cream by tightly covering a bowl with plastic wrap. The plastic should press onto the pastry cream to keep it from developing a skin. After wrapping, place in the refrigerator to chill. Do not whisk the cream once it is chilled as it will break down the cream.
Assembly:
- In a glass or microwave safe bowl, melt the 3 ounces of chocolate. We do this in 30 second increments in the microwave, stirring every 30 seconds to ensure the chocolate melts evenly.
- After the chocolate is fully melted, spread the melted chocolate across the tart shell to form an even layer and cool in the refrigerator for 10 minutes.
- While the chocolate is hardening in the fridge, whip the cream, vanilla and sugar in a stand mixer or with a hand mixer until medium peaks form (just before it starts to get too stiff but the cream holds a peak).
- After the chocolate is hardened, add in the pastry cream and spread to form an even layer.
- Add the whipped cream on top and use a spatula to even out the cream.
- Top with a dusting of matcha powder
- Place the pie in the fridge for at least 3 hours before serving.
Notes
