Matcha Pie

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, and matcha powder (if using). Stir to combine.
3. Add the melted butter to the crumb mixture and stir until the crumbs are evenly coated.
4. Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish to form a crust.
5. Bake the crust for 8-10 minutes, then let it cool completely while you prepare the filling.

2. Prepare the Matcha Custard Filling:

1. In a small bowl, sift the matcha powder to remove any clumps.
2. In a saucepan, combine the milk, heavy cream, and matcha powder. Warm over medium heat, stirring frequently, until it’s just about to simmer (do not boil).
3. In a separate bowl, whisk together the eggs, sugar, vanilla extract, and salt until smooth.
4. Slowly pour the warm milk mixture into the egg mixture while whisking constantly to temper the eggs.
5. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and coats the back of a spoon (about 5-7 minutes). If you want a thicker filling, whisk in the cornstarch before adding the milk mixture.
6. Once thickened, remove from heat and let it cool slightly. Pour the custard into the cooled crust.

3. Chill the Pie:

1. Let the pie cool at room temperature for about 30 minutes.
2. Then, transfer it to the fridge and chill for at least 4 hours or overnight to allow the custard to set properly.

4. Serve and Enjoy:

1. Before serving, top the pie with a dollop of whipped cream or chantilly cream, and a light sprinkle of matcha powder or white chocolate shavings, if desired.
2. Slice and enjoy the creamy, matcha-infused goodness of your Matcha Pie!

This pie is a great way to enjoy the distinct flavor of matcha in a dessert form. Would you like to add any other flavors or toppings, such as caramel or fruit, to complement the matcha?