Japanese Pie
Delight your taste buds with this exquisite Japanese Pie, a fusion of buttery pie crust and rich matcha-infused custard that's as elegant as it is indulgent. With its flaky homemade pastry and silky filling crafted from creamy milk, heavy cream, and premium matcha powder, this dessert strikes the perfect balance between sweet and earthy flavors. The custard, thickened to perfection with egg yolks and cornstarch, boasts a luscious texture that sets beautifully in the oven-toasted pie shell. Ideal for matcha lovers and fans of refined desserts, this chilled pie is a showstopper for tea-themed gatherings or simply as a luxurious treat after dinner. Don't forget the optional garnish of whipped cream or an extra sprinkle of matcha for a pop of color and flavor! Indulge in this irresistible Japanese dessert that’s destined to become a new favorite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 0.25 cup granulated sugar
- 3 tablespoons cold water
- 2 cups whole milk
- 0.5 cup heavy cream
- 2 tablespoons matcha powder
- 4 egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1 pinch of salt
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Add the cold unsalted butter, cut into small cubes, and mix until the mixture resembles coarse crumbs.
Add the cold water, one tablespoon at a time, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer it to a 9-inch pie dish, trim the edges, and prick the base with a fork.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 10 minutes, or until the crust is golden brown. Set aside to cool.
In a medium saucepan over low heat, whisk together the matcha powder, powdered sugar, salt, and cornstarch. Gradually add the milk and heavy cream while whisking to avoid lumps.
Separate the egg yolks into a bowl and slowly whisk in about 1/2 a cup of the hot matcha mixture to temper the eggs.
Return the tempered egg mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens (about 5-7 minutes). Remove from heat and stir in the vanilla extract.
Pour the matcha custard into the cooled pie crust, spreading it evenly. Let it cool to room temperature, then refrigerate for at least 2 hours to set.
Slice and serve the Japanese Pie chilled. Optionally, garnish with a sprinkle of matcha powder or whipped cream.
Nutrition Facts
Calories |
3214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 422 mg | 18% | |
| Total Carbohydrate | 347.4 g | 126% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 89.7 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 760 mg | 58% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1162 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
