MATCHA PIE
Matcha, or powdered green tea, makes this pie a verdant green. Melissa and Emily Elsen, the owners of Four & Twenty Blackbirds in Brooklyn, use a culinary grade matcha, which is less bitter and which you can find online. Serve the pie plain or with whipped cream.
Provided by Florence Fabricant
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Whisk together sugar, flour, salt and matcha powder.
- 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.
- 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.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 16 grams, Carbohydrate 34 grams, Fat 43 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 24 grams, Sodium 238 milligrams, Sugar 18 grams, TransFat 0 grams
COCONUT MATCHA-CREAM PIE
Matcha tea adds a shocking green color and delightful floral notes to a classic coconut cream pie filling made with coconut milk and chewy flakes of coconut meat. The tropical sweetness of the custard is the perfect foil for the tea's herbal bite.
Provided by Food Network Kitchen
Categories dessert
Time 7h
Yield One 9-inch pie
Number Of Ingredients 18
Steps:
- For the dough: In a medium bowl, whisk together the flour, granulated sugar and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to 1 tablespoon more cold water over the mixture.
- Form the dough into a ball, then flatten into a disk. Wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
- On a lightly floured surface, roll the disk with a rolling pin into a 12-inch circle about 1/8 inch thick. Transfer the dough to a 9-inch pie place, preferably glass, and trim the edges, leaving about 1 extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
- Position an oven rack in the center and preheat the oven to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment paper to remove the beans. Return the shell to the oven and continue baking until the pie shell is lightly golden brown, about 10 minutes more. Cool on a rack.
- For the filling: Whisk the granulated sugar, cornstarch, matcha and salt together in a small saucepan until evenly combined. Pour in the coconut milk and egg yolks and whisk until smooth. Set the pan over medium heat and cook, stirring steadily with the whisk, until the mixture thickens and begins to bubble, about 7 minutes. Continue cooking the filling, whisking constantly, for 30 seconds.
- Remove the pan from the heat and, while whisking, stir in one piece of butter at a time, waiting until each piece absorbs into the pudding before adding the next. Whisk in the shredded coconut and vanilla, then scrape the filling into the cooled pie shell, smoothing the top. Press a sheet of plastic wrap on the surface of the filling to prevent a skin from forming. Refrigerate the pie until the filling sets, at least 4 hours or up to overnight.
- Make the topping: Whisk the cream, vanilla and 6 tablespoons confectioners' sugar in a large bowl until stiff peaks form. Scrape the whipped cream onto the pie and spread it evenly over the top, creating peaks and valleys with a spoon.
- Combine the matcha and the remaining teaspoon confectioners' sugar in a bowl. Place the matcha sugar in a small sieve and dust some of it over the top of the pie before serving.
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