While fruit pies and nut pies are always my first two choices, I do love a good custard pie. They're simple to make and yield silky, creamy results. The matcha pie that I made today is adapted from Four & Twenty Blackbirds via NY Times Cooking. I've had it bookmarked a while, and was glad to finally be able to remove it from my to-try list.
I switched out the heavy cream in the original recipe for buttermilk, which added a nice tang to the filling. But one thing that stumped me was the addition of butter in the original recipe. Like, a whole stick of butter. I can't remember using butter in a custard before (similar to the texture of flan), only stirring soft butter in at the end of making a custard sauce. So, while I contemplated leaving it out, I wanted to see why it was in the recipe.
Pi{e} Day (and beyond) Recipes:
- Cherry Cream Cheese Pie by Frugal Pantry
- Chicken Pot Pie with Puff Pastry by Family Around the Table
- Cinnamon Roll Apple Pie by Moore or Less Cooking
- Coconut Cream Pie with Oatmeal Cookie Crust by I Say Nomato
- Coconut Macaroon Pie by Jolene's Recipe Journal
- Drunken Vanilla Cherry Pie by The Redhead Baker
- Gluten-Free Matcha-Chocolate Pie by Culinary Adventures with Camilla
- Individual No Bake Mango Pie by Caroline's Cooking
- Matcha Buttermilk Pie by All Roads Lead to the Kitchen
- Pi Pie by Amy's Cooking Adventures
- Savory Spinach and Cheese Pie by Cooking With Carlee
- Taco Pie by Tip Garden
- Tomato Cheddar Pie by A Day in the Life on the Farm
yield: serves 8-10
Matcha Buttermilk Pie
prep time: 30 MINScook time: 50 MINStotal time: 80 mins
Tangy buttermilk custard pie infused with matcha green tea powder.
INGREDIENTS:
- 1 9-inch pie crust dough, homemade or store bought
- 1 1/2 cups buttermilk
- 3 large eggs, plus 1 egg yolk
- 2/3 cup granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon culinary grade matcha powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 4 ounces (8 tablespoons) unsalted butter, melted
INSTRUCTIONS:
- Preheat the oven to 450° F. Roll out the pie dough and fit it into a deep-dish 9-inch pie plate. Prick the bottom with a fork and bake for 10-12 minutes, or until it is a very light brown. Allow to cool before moving on.
- Lower oven temperature to 325° F.
- Combine all of the remaining ingredients except the butter in the jar of a blender and blend until smooth. With the blender running pour in the melted butter until well combined. Pour into the cooled pie shell.
- Bake about 50 minutes, rotating it from front to back after about 35 minutes, until set around the edges but still wobbly in the center. Allow to cool.
©All Roads Lead to the Kitchen. Adapted from NY Times Cooking.
Created using The Recipes Generator
