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.