Matcha Pie
Updated May 28, 2025
Sasha Maslov for The New York Times
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
⅔ cup/133 grams granulated sugar
1 ½ tablespoons flour
¼ teaspoon salt
2 teaspoons matcha powder, preferably culinary grade
½ cup/113 grams/1 stick unsalted butter, melted
3 eggs, plus 1 egg yolk
2 cups/470 milliliters heavy cream
½ teaspoon vanilla extract
1 par-baked 10-inch pie shell
Whipped cream, for serving (optional)
Nutritional analysis per serving (8 servings)
35 grams carbs; 178 milligrams cholesterol; 537 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 25 grams saturated fat; 43 grams fat; 1 gram trans fat; 1 gram fiber; 232 milligrams sodium; 5 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325 degrees. Whisk together sugar, flour, salt and matcha powder.
- Step 2
Stir in butter, then beat in 3 eggs and 1 egg yolk, one at a time. Beat a couple of minutes more, stir in the cream and vanilla and strain into the pie shell.
- Step 3
Bake about 50 minutes, rotating it 180 degrees after about 35 minutes, until set around the edges but still wobbly in the center. Allow to cool.
Private Notes
Comments
Looking for a somewhat lighter option, I regularly make this with coconut milk (from the can) instead of heavy cream and it's amazing.
These are the adjustments for a 9 inch pie pan 85g butter 100g sugar (or 75g if you want it less sweet) 1.5 cups cream 10g flour 2 tbs matcha 2 eggs 1 yoke
You're reading this online, Google it. Regardless, it is mentioned if you read the entire article and not just skimmed the ingredient list
Measured about 2/3c coconut milk I had on hand from the freezer and blended it with a handful of defrosted frozen pandan leaves. Added some milk to thin out the mixture and 1/8tsp of pandan extract. Let steep while I measured out the rest of the ingredients. Strained the coconut milk pandan mix to separate the leaves. Measured my volume and made up the 2c difference with heavy cream. --- If you love coconut, if you love pandan, definitely try this! Crowd hit.
Pie is easy and delicious. I also subbed in a can of coconut milk instead of cream, and used two heaping tablespoons of matcha. I realized later (lying awake in bed) that it probably equated to a full serving of matcha per slice, just something to keep in mind if anyone's caffeine sensitive! I love matcha but next time I'd probably cool it to ~1.5 TBSP, and would decrease the sugar a bit. Coconut flavor came through more the next day, but works well with the matcha.
Like many commenters here, I substituted one can of coconut milk for the heavy cream. I also substituted the butter for coconut oil just to keep on the coconut theme, and reduced the sugar to a half cup. It was delicious.