Pie, I love. Matcha, I love. So it was about time I brought these two together. And because I had bananas that were ripening faster than the speed of light, I made matcha banana cream pie. Trial one was a delicious disaster because the filling never set. I went a little crazy with the matcha during trial two. But trial three was absolutely perfect.
My favorite cream pies are supported by a graham cracker crust, and no cream pie is done until there’s a large mound of fresh whipped cream covering the filling.
Aside from pie testing, my life recently has been all about work. I was told that things will simmer down soon, but I’m not convinced! We are going on a work camping trip soon, and I’m super excited about that as I have never been camping – I know, I did not have a proper childhood. Although I must have been a boy scout in another life because I already bought a tent and have been trying to put it together in the living room without Karl’s help.
Until next post!
- 140 grams (about 9 full sheets) graham cracker crumbs
- 64 grams (5 tablespoons) granulated sugar
- 6 ounces (6 tablespoons) unsalted butter, melted
- 105 grams (1/2 cup) granulated sugar
- 35 grams (1/4 cup) cornstarch
- ⅛ teaspoon salt
- ¾ scant tablespoon matcha powder
- 5 large egg yolks
- ½ cup heavy cream
- 2 cups milk
- 2 ounces (2 tablespoons) unsalted butter
- 2 teaspoons vanilla extract
- 1 large or 2 small bananas, sliced into thin discs
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- ¼ teaspoon matcha powder (for garnish)
- Preheat the oven to 350 degrees F.
- Mix together the graham cracker crumbs and sugars in a medium bowl. With a spoon, stir in the melted butter. Pour the crust mixture in a 9-inch pie pan and firmly pack into a crust with a measuring spoon (and/or your hands).
- Bake for 7-8 minutes, then cool over a wired rack.
- In a medium saucepan, whisk together the sugar, cornstarch, salt, and matcha powder. Add the egg yolks, heavy cream, and milk. Heat the filling over medium heat, and bring to a simmer. Whisk constantly, and simmer until thick, about 5-7 minutes.
- Strain the mixture through a sieve over a bowl to remove any lumps. Stir in the butter and vanilla extract.
- Pour the filling in the baked pie crust. Place plastic wrap directly on the filling and chill in the refrigerator for at least four hours.
- With an electric mixer, whip the heavy cream and granulated sugar over medium speed until the cream reaches stiff peaks, about 4-6 minutes.
- Take the pie out the refrigerator and slowly remove the plastic wrap. Place the banana slices over the pie.
- Spread the whipped cream over the pie, then sprinkle matcha powdered on top.
- Keep chilled in the refrigerator until you're ready to serve.