Coconut Custard Pie with Matcha

Ingredients:

Pie base

• 1 and 1/4 cups premium flour + extra for work
• 1.5 tsp. granulated sugar
• 1/4 teaspoon coarse salt
• 110 g chilled unsalted butter, diced
• 1 large egg, lightly beaten
• Special equipment: a pie pan with a diameter of 22 cm, preferably glass

Cream

• 0.5 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tbsp matcha powder, sifted
• 1 teaspoon coarse salt
• 2 cups unsweetened coconut milk
• 4 large egg yolks
• 2 tablespoons chilled unsalted butter, diced
• 1 cup sweet coconut flakes
• 0.5 tsp vanilla extract

Topping

• 1 cup heavy cream, chilled
• 0.5 tsp vanilla extract
• 6 tbsp + 1 tsp sifted powdered sugar
• 1/8 tsp matcha powder

Preparation:

1. Pie baseIn a medium bowl, whisk together the flour, granulated sugar, and salt. Using your fingers, work the butter into the flour mixture until it resembles yellow cornmeal mixed with bean-sized pieces of butter. (If the flour and butter mixture gets warm, refrigerate it for 10 minutes, then continue stirring.) Add the egg and mix the dough with a fork or your hands in the bowl. If the dough is dry, add 1 tablespoon of cold water.
2. Form the dough into a ball, then flatten it to form a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
3. On a lightly floured surface, roll the dough out with a rolling pin into a 12-inch (30 cm) circle about 0.3 cm thick. Transfer the dough to a 9-inch (22 cm) pie pan (preferably glass) and trim the edges, leaving about a 0.75 cm (2 cm) overhang. Fold the excess dough under to form a thick edge flush with the edge of the pan. If desired, you can flute the edges. Place the pie crust in the freezer for 30 minutes.
4. Position a rack in the middle of the oven and preheat the oven to 200°C (400°F). Line the pie crust with parchment paper or foil and fill it with dry beans or pie weights. Bake on the baking sheet in the middle of the oven until the dough is set, about 20 minutes. Remove the pan from the oven and lift the edges of the parchment paper to remove the weights. Return the pie crust to the oven and continue baking until lightly browned, about 10 minutes more. Cool on a wire rack.
5. CreamIn a small saucepan, combine the sugar, cornstarch, matcha, and salt until evenly distributed. Pour in the coconut milk and egg yolks and whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to simmer, about 7 minutes. Continue cooking the filling, whisking constantly, for 30 seconds.
6. Remove the pan from the heat and whisk in the butter, one piece at a time, waiting until each cube has melted before adding the next. Stir in the coconut flakes and vanilla extract, then spoon the filling onto the cooled pie crust, smoothing the surface. Place a sheet of plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate the pie until the filling is firm, at least 4 hours or overnight.
7. ToppingIn a large bowl, beat the cream, vanilla extract, and 6 tablespoons of powdered sugar until stiff peaks form. Spoon the whipped cream over the pie and spread it evenly over the pie filling, creating peaks and swirls with a spoon. Combine the matcha and the remaining 1 teaspoon of granulated sugar in a bowl. Transfer the mixture to a small sieve and sprinkle it over the top of the pie. Serve.