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.
Yummy! Matcha cream sounds delicious. I also really enjoy matcha flavored things. The first time I had a matcha flavored dessert I was in high school, and I’ve never looked back 🙂 Enjoy your camping trip!
I made this for pi day for work and won best sweet pie! Thank you! Some changes I would make: for the crust in my 9.5 in Pyrex pie glass, I would decrease the butter ratio by 1/4 or 1/2 and increase total amount by half. Also, double the whipped topping and add more bananas maybe even mixed into the matcha cream! Either way, it was delicious. Thank you!
Wow, that’s awesome, Brenda!! Congratulations (: And great suggestions to the recipe!