There’s something soothing about the earthy calm of matcha wrapped up in a creamy, cool pie. This dessert brings a soft, custard-like filling together with a crisp, buttery crust and a cloud of whipped cream on top. It looks impressive, tastes refined, and doesn’t ask for complicated steps.

If you like green tea lattes or mildly sweet desserts, this pie will feel like a treat and a reset at the same time. It’s the kind of recipe you can make on a quiet afternoon and enjoy all week.

What Makes This Special

This pie balances earthy matcha with a gentle sweetness that never feels heavy. The texture lands between pudding and mousse, with a lush, custardy feel.

A crunchy crust keeps it grounded, while the whipped cream adds airiness.

It also comes together with pantry basics: milk, cream, eggs, sugar, and a packet of crackers or cookies. No baking the filling. No fancy tools.

And because the sweetness is modest, it’s a great option for people who prefer desserts that let the main flavor shine.

What You’ll Need

For the crust:
- 1 1/2 cups (about 150 g) graham cracker crumbs or digestive biscuit crumbs
- 2 tablespoons granulated sugar (optional, for a sweeter crust)
- 6 tablespoons (85 g) unsalted butter, melted
- Pinch of fine salt
For the matcha filling:
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 3 tablespoons culinary-grade matcha powder, sifted
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter, cut into pieces
For the topping:
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Extra matcha for dusting (optional)
Tools:
- 9-inch pie dish
- Medium saucepan
- Whisk
- Heatproof bowl
- Fine-mesh sieve (for sifting matcha)
- Electric mixer or whisk for whipped cream

How to Make It

Make the crust. Mix crumbs, sugar, and salt. Stir in melted butter until evenly moistened. Press firmly into the base and sides of a 9-inch pie dish.
Bake at 350°F (175°C) for 8–10 minutes until set and lightly golden. Cool completely.
Prep the matcha base. In a bowl, whisk sugar, cornstarch, and salt. Add egg yolks and whisk to a thick paste.
Slowly whisk in 1 cup of milk until smooth. This prevents lumps later.
Heat the dairy. In a saucepan, warm the remaining 1 cup milk and 1/2 cup cream over medium heat until steaming, not boiling.
Temper the eggs. Slowly pour the hot milk into the egg mixture while whisking constantly. Return everything to the saucepan.
Cook the custard. Cook over medium heat, whisking nonstop, until thick and bubbling, 3–5 minutes.
Once it starts to bubble, cook 30 seconds more to set the cornstarch.
Blend in the matcha. Remove from heat. Whisk in butter and vanilla. Sift in matcha and whisk until smooth and evenly green.
If you see lumps, strain through a fine-mesh sieve into a bowl.
Fill and chill. Pour the warm custard into the cooled crust. Press a piece of plastic wrap directly on the surface to prevent a skin. Chill at least 4 hours, or overnight, until fully set.
Whip the topping. Beat cold cream, powdered sugar, and vanilla to soft peaks.
Spread or pipe over the chilled pie. Dust lightly with matcha if you like.
Slice and serve. Use a sharp knife rinsed in warm water for clean slices. Serve cold.

How to Store

Refrigerate: Cover the pie and store in the fridge for up to 3 days.
Keep it cold to maintain structure and freshness.
Make-ahead: You can make the crust and filling a day in advance. Add whipped cream the day you plan to serve.
Freezing: Not ideal. The custard can weep and the cream may lose volume.
If you must freeze, do so without the whipped topping and thaw gently in the fridge.

Why This is Good for You

Matcha brings antioxidants, especially catechins like EGCG. You get a calm, focused lift from its natural caffeine paired with L-theanine. It’s not a health food, but it’s a dessert that offers more than just sugar.

The sweetness stays balanced, so you taste the tea’s grassy notes and light bitterness.

That balance can help curb the urge for second helpings, though no promises once you try it cold from the fridge.

What Not to Do

Don’t use low-quality matcha. If it’s dull or brownish, the flavor will be flat and bitter. Choose a bright green culinary-grade powder.
Don’t skip sifting. Matcha clumps easily. Sift before adding to the custard for a smooth, even color.
Don’t boil the milk hard. Overheating can scramble the eggs when tempering and cause a grainy texture.
Don’t under-chill. The filling needs time to set.
Cutting too soon leads to soft, messy slices.
Don’t overload the crust with butter. Too much makes it greasy and hard once chilled. Stick to the measurements.

Alternatives

Crust swaps: Use chocolate wafer crumbs for a deeper contrast, or shortbread crumbs for extra butteriness. Gluten-free cookie crumbs work well too.
Dairy-free: Use full-fat coconut milk (canned) for the milk and cream, and a plant butter for the crust and custard.
The flavor shifts slightly tropical but still pairs with matcha.
No-egg option: Skip egg yolks and increase cornstarch to 6 tablespoons total. The texture becomes more like a pudding pie but sets cleanly.
Lightly sweetened: Reduce sugar in the filling to 1/3 cup if your matcha is very delicate and you prefer a more bitter edge.
Extra silky: Fold 1/2 cup softly whipped cream into the cooled custard before filling the crust for a mousse-like finish. Chill to set.
Flavor twist: Add a teaspoon of honey to the custard after cooking, or stir in a touch of almond extract for a subtle nutty note.

Explore more irresistible pie recipes you won’t want to miss:

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FAQ

What grade of matcha should I use?

Choose a culinary-grade matcha that’s fresh, vibrant green, and fine.

You don’t need pricey ceremonial matcha, but avoid anything dull or yellowish. Good culinary matcha gives bold color and clean flavor without harsh bitterness.

Why is my custard lumpy?

Lumps come from starch not fully hydrated or eggs cooking too fast. Whisk constantly, cook until it bubbles, and strain if needed.

Sifting the matcha before adding also helps prevent clumps.

Can I make this ahead for a party?

Yes. Make the pie up to 24 hours in advance and keep it covered in the fridge. Add the whipped cream and matcha dusting a few hours before serving for the best texture.

How do I keep the green color bright?

Use fresh, high-quality matcha and avoid overheating.

Add the matcha off the heat and chill the pie promptly. A very light dusting of matcha on top right before serving also refreshes the color.

What if I don’t have cornstarch?

You can use the same amount of potato starch for a similar texture. All-purpose flour works in a pinch, but the filling may be slightly less glossy and a bit denser.

Can I cut the sugar?

Yes, but do it modestly.

Sugar helps balance matcha’s bitterness and supports custard texture. Reducing by 2–3 tablespoons still keeps things pleasant without turning sharp.

Is there caffeine in this pie?

Yes. Matcha contains caffeine.

The amount per slice is modest, similar to a light cup of tea, but avoid serving it late at night if you’re sensitive.

How thick should the crust be?

About 1/4 inch is ideal. Press it firmly, especially up the sides, so it holds its shape when sliced and doesn’t crumble under the creamy filling.

In Conclusion

This Homemade Matcha Cream Pie Dessert is simple, elegant, and quietly indulgent. It blends the calm character of matcha with creamy comfort, all on a crisp base that makes each bite balanced.

Keep it chilled, slice it clean, and enjoy that cool, green satin finish. It’s a dessert you’ll return to whenever you want something special without the stress.