Matcha Pie

Recipe from Four-and-Twenty Blackbirds

Adapted by Florence Fabricant

Updated May 28, 2025

Matcha Pie
Sasha Maslov for The New York Times
Total Time
1½ hours
Rating
5(608)
Comments
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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. —Florence Fabricant

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Ingredients

Yield:8 servings
  • ⅔cup/133 grams granulated sugar
  • 1½tablespoons flour
  • ¼teaspoon salt
  • 2teaspoons matcha powder, preferably culinary grade
  • ½cup/113 grams/1 stick unsalted butter, melted
  • 3eggs, plus 1 egg yolk
  • 2cups/470 milliliters heavy cream
  • ½teaspoon vanilla extract
  • 1par-baked 10-inch pie shell
  • Whipped cream, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

537 calories; 43 grams fat; 25 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 35 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 5 grams protein; 232 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 325 degrees. Whisk together sugar, flour, salt and matcha powder.

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

5 out of 5
608 user ratings
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Comments

Wes

Looking for a somewhat lighter option, I regularly make this with coconut milk (from the can) instead of heavy cream and it's amazing.

Rob

You're reading this online, Google it. Regardless, it is mentioned if you read the entire article and not just skimmed the ingredient list

Caroline

SO delicious, but its very rich, so I sliced the pie and froze it. I defrost slices on an as wanted basis. They defrost quickly and taste just as delicious as the first evening.

Lauren

Pie is easy and delicious. I also subbed in a can of coconut milk instead of cream, and used two heaping tablespoons of matcha. I realized later (lying awake in bed) that it probably equated to a full serving of matcha per slice, just something to keep in mind if anyone's caffeine sensitive! I love matcha but next time I'd probably cool it to ~1.5 TBSP, and would decrease the sugar a bit. Coconut flavor came through more the next day, but works well with the matcha.

Hillary

Like many commenters here, I substituted one can of coconut milk for the heavy cream. I also substituted the butter for coconut oil just to keep on the coconut theme, and reduced the sugar to a half cup. It was delicious.

IQ

Any recommendations for “culinary grade” matcha?

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Credits

Adapted from Four & Twenty Blackbirds, Brooklyn, N.Y.

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