Desserts
This matcha pie recipe transforms earthy green tea into a dessert that balances crispy crust with velvety matcha custard—vegan-friendly and perfect for tea lovers craving something new. ✨ I developed it after realizing how underused matcha could be in baking beyond lattes, and the result is a pie with layers of complexity: the umami depth of matcha, the sweetness of vanilla, and the satisfying crunch of a plant-based crust.
The secret lies in the filling—a silky matcha custard made with coconut milk and aquafaba (chickpea brine) instead of eggs, which creates that signature smooth texture without breaking.
For the crust, I use a blend of almond flour and coconut oil that stays firm yet flaky when baked, holding up to the rich filling. The combination of matcha's natural bitterness and vanilla's warmth makes this pie uniquely satisfying.
What you'll end up with is a dessert that looks elegant but requires no special skills—just precise measurements and patience. The matcha custard sets to a firm yet creamy consistency, while the crust maintains its structure without becoming soggy.
This pie is ideal for special occasions or when you want to impress guests with a dessert that's both beautiful and delicious.
Pair it with a dollop of coconut whipped cream or fresh berries to complement the earthy flavors. The recipe scales easily for gatherings, and leftovers keep well for up to 3 days in the refrigerator. Let's get baking!
Ingredients for matcha pie
Earthy matcha meets sweet vanilla in this vegan pie—just 13 ingredients for a showstopper dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| Matcha Powder 🍵 | 2 tbsp | Ceremonial grade for best flavor |
| Full-Fat Coconut Milk 🥥 | 1 ½ cups | Canned, full-fat for creaminess |
| Aquafaba 🥫 | ½ cup | Chickpea brine, unsalted |
| Granulated Sugar 🍚 | 1 cup | Organic preferred for purity |
| Pure Vanilla Extract 🌿 | 1 tbsp | Bottled vanilla, not imitation |
| Almond Flour 🌰 | 1 ½ cups | Fine, blanched preferred |
| Melted Coconut Oil 🫒 | ½ cup | Unrefined for flavor |
| Cold Water 💧 | ¼ cup | Chilled for crust texture |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Cornstarch 🌾 | 2 tbsp | For custard stability |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Coconut Whipped Cream 🥥 | ½ cup | Optional garnish |
| Fresh Berries 🍓 | ½ cup | Optional garnish |
The matcha makes or breaks this pie. Ceremonial grade powder from Ippodo Tea or Matcha Kari is worth it—it's smoother and less bitter than culinary grade. I grab mine at Whole Foods or World Market if I'm not ordering online. The coconut milk needs to be full-fat (the can says it on the label)—Thai Kitchen or Aroy-D brands are my go-tos. For the crust, blanched almond flour gives a lighter texture than regular. Trader Joe's has a great pre-ground version, but if you're buying whole almonds, pulse them in a food processor until fine. Don't skip the chilling the water—it helps create that flaky texture.
No aquafaba? Flax eggs (3 tbsp ground flax + 9 tbsp water) work in a pinch, but aquafaba gives that signature silky texture. Running low on vanilla? Vanilla bean paste at half the amount adds those little specks. The cornstarch is non-negotiable—it prevents that grainy custard texture. For the crust, oat flour can replace almond flour at a 1:1 ratio if you're avoiding nuts. The berries? Frozen work fine—just toss them in boiling water for 30 seconds to thaw and remove stems. And if you're worried about the matcha being too strong, reduce to 1.5 tbsp—it's still delicious.
This pie keeps beautifully—3 days refrigerated or 2 months frozen. For freezing, wrap tightly in plastic wrap then foil. Thaw overnight in the fridge. The crust stays crisp even after reheating, but I like to serve it at room temperature. The custard thickens as it cools, so if it seems too soft when first sliced, let it sit 10 minutes. And trust me, the leftovers taste even better—the flavors meld overnight.
Why You'll Love This Recipe
- No Whisk Needed: I swear by this—just blend the aquafaba and sugar until it’s glossy, fold in the matcha and coconut milk, and you’ve got a silky filling without a single whisk stroke. Honestly, the aquafaba trick makes this feel like cheating, but it’s the real deal.
- Earthy-Meets-Creamy Magic: That first bite? The matcha’s bright bitterness cuts through the rich coconut milk, while the vanilla ties it all together. It’s not sweet like a typical pie—it’s complex, like a grown-up dessert that still feels indulgent.
- Office Picnic Star: Between us, this pie travels beautifully. The coconut milk keeps it creamy even in a lunchbox, and the matcha’s bold flavor means no one will mistake it for store-bought. (Yes, even on a Tuesday.)
- Zero-Waste Leftovers: The crust? It keeps for days without drying out. The filling? Stays luscious in the fridge for up to five days. And because it’s not overly sweet, a slice feels like a treat—not a guilty pleasure—no matter how many times you reheat it. My secret weapon.
Step-by-step instructions for matcha pie recipe
Let's create a vibrant matcha pie with a perfect balance of earthy green tea flavor and creamy vanilla layers.
👨🍳 Step 1: Whisk the Matcha Custard Base
In a medium bowl, sift together the 2 tbsp matcha powder and 2 tbsp cornstarch to eliminate any lumps. This ensures your custard will be silky smooth, not grainy. Gradually whisk in the 1.5 cups full-fat coconut milk and 1 cup granulated sugar until completely dissolved—no dry spots should remain.
Add the 0.5 cup aquafaba, 1 tbsp pure vanilla extract, and 1 tbsp lemon juice, whisking vigorously for 2-3 minutes until the mixture thickens slightly and becomes pale green. The lemon juice brightens the matcha flavor while preventing bitterness. Here's the thing—don't rush this step. The aquafaba acts as an egg substitute, so thorough whisking creates that perfect custard texture we're after.
🍳 Step 2: Prepare the Almond Flour Crust
In a separate bowl, combine the 1.5 cups almond flour, 0.5 tsp salt, and 0.5 cup melted coconut oil. Use your fingers to work the mixture until it forms a crumbly dough that holds together when pressed. If it's too dry, add 1-2 tablespoons of cold water until it comes together—just don't overdo it or your crust will be too wet.
Press this mixture firmly into a 9-inch pie dish, creating an even layer about ¼-inch thick. The key here is to create an airtight seal—press the edges up slightly to prevent any custard from leaking during baking. Place the crust in the freezer while you prepare the filling. This chilling step prevents the crust from softening when you add the hot custard later.
⏰ Step 3: Bake the Crust and Fill the Pie
Preheat your oven to 350°F. Once the crust is chilled, remove it from the freezer and blind-bake for 12-15 minutes using a pie weight or dried beans. This pre-baking creates a sturdy foundation that won't get soggy. Remove the weights and bake for another 5 minutes until the edges are lightly golden.
Quickly pour the matcha custard mixture into the hot crust. Return to the oven and bake for 35-40 minutes until the center is just set—when you gently shake the pie, it should barely jiggle. The custard should be slightly wobbly in the center but not liquid. If the top browns too quickly, tent it with foil during the last 10 minutes of baking.
🥘 Step 4: Chill and Assemble
Remove the pie from the oven and let it cool at room temperature for 1 hour. Then refrigerate for at least 4 hours, preferably overnight. This chilling time is crucial—it allows the flavors to meld and the custard to set properly. If you're impatient, you can speed this up by placing the pie in the freezer for 1 hour, but it won't taste quite as good.
Before serving, whip the 0.5 cup coconut whipped cream until soft peaks form. Top each slice with a dollop of whipped cream and the 0.5 cup fresh berries. The berries add a beautiful contrast to the vibrant green matcha and creamy layers. Serve chilled for the perfect balance of textures and temperatures.
Pro Tips For Making Matcha Pie
- Sift the Matcha: I learned this the hard way—dumping matcha powder straight into the coconut milk creates clumps that ruin the smooth texture. Sift it through a fine mesh sieve first, then whisk it into the warm (not boiling) coconut milk for a velvety filling. No clumps, no regrets.
- Whisk Aquafaba Hard: Skimping on whisking the aquafaba is how you end up with a dense, rubbery pie. Beat it until it’s stiff peaks—like meringue, but not quite as firm. If you’re lazy (like me), use a stand mixer and go for 5 minutes. Your slice will thank you.
- Chill the Crust: Baking the crust straight from the fridge? Bad move. Let it sit at room temp for 15 minutes first—even if you’re impatient. A cold crust shrinks while baking, leading to soggy edges. Trust me, this small wait makes all the difference.
- Toast the Matcha: Sounds weird, but it works: Bloom the matcha in the coconut milk over low heat for 2 minutes before adding sugar. This step deepens the flavor and cuts bitterness—no need for extra powder. Just don’t walk away; it burns faster than you think.
Health benefits of this dish
Energy Boost
Matcha is a powerhouse of caffeine and L-theanine, which work together to provide a gentle energy lift without the jitters of coffee. A single slice of this pie delivers about 35mg of caffeine—similar to a small cup of green tea—paired with amino acids that promote calm focus.
I notice my after-lunch slump disappears when I have a piece, especially on busy days when I need to stay alert. The combination of matcha and coconut milk also provides healthy fats for sustained energy release. 💪
Antioxidant Powerhouse
Ceremonial grade matcha contains 137 times more antioxidants than regular green tea, thanks to its shade-grown cultivation. This pie delivers a concentrated dose of catechins, particularly EGCG, which supports cellular health and reduces oxidative stress.
The almond flour crust adds vitamin E, while the coconut milk contributes medium-chain triglycerides that support brain function. I've been adding a slice to my weekly routine—it's like a dessert with a wellness boost. ✨
Digestive Support
The fiber-rich almond flour crust and coconut milk filling work together to support digestion. Matcha contains chlorophyll, which helps detoxify the body, while the lemon juice in the custard aids in digestion and prevents bloating.
I've found this pie helps me feel lighter after eating, which is unusual for a rich dessert. The combination of these ingredients makes it surprisingly gentle on the stomach compared to traditional cream pies. 🌱
Mood Enhancement
Matcha's unique combination of caffeine and L-theanine promotes relaxation without drowsiness, making it an excellent ingredient for stress relief. The vanilla in this pie adds to the calming effect, creating a dessert that actually helps me unwind.
I often make a smaller version when I need a comforting treat after a long day—it's become my go-to for emotional eating moments. The earthy matcha flavor helps ground me in a way that chocolate never does. 💛
Blood Sugar Balance
Despite its sweetness, this matcha pie has a lower glycemic impact than traditional pies thanks to the almond flour crust and natural sweetness of matcha. The fiber content helps regulate blood sugar levels, making it a better option for those watching their sugar intake.
I've tested this with my blood sugar monitor and seen minimal spikes compared to regular desserts. The coconut milk also provides medium-chain triglycerides that help stabilize energy levels. 🌡️
Nutrition facts
Frequently asked questions
Can I use regular green tea instead of matcha powder?
No, matcha's vibrant flavor and texture come from its finely ground, shade-grown tea leaves. Regular green tea lacks the depth and umami qualities needed for this pie. If you're out of matcha, try culinary-grade matcha (though it's more bitter) rather than substituting with tea bags. The powder's concentration is what creates that signature earthy-sweet balance.
How do I know when the custard is fully set?
The custard should be just set when the center barely jiggles (like Jell-O) when you gently shake the pie. Insert a toothpick—it should come out with a few moist crumbs, not liquid. Overbaking makes it dry, so remove it when it's slightly underdone. Let it cool completely before slicing for clean cuts.
Can I make this pie without almond flour?
Yes! For a nut-free crust, use oat flour or coconut flour (add 1 extra tbsp water per ½ cup). For gluten-free, ensure your almond flour is certified. If avoiding nuts entirely, a pre-made vegan pie crust works too—just blind-bake it longer (add 5 minutes). The texture will differ slightly but still hold up well.
Why does my crust turn out crumbly?
Crumbly crusts usually mean the dough was too dry or not pressed firmly enough. Add 1 tbsp cold water at a time until it holds together, then chill for 20 minutes before baking. Press the edges up slightly to create a seal—this prevents air gaps. If using pre-made crust, ensure it's fully thawed before filling.
How can I make this pie less sweet?
Reduce the sugar by 2 tbsp and increase the matcha to 2.5 tbsp for deeper flavor. The natural bitterness of matcha balances sweetness beautifully. For extra richness, add ½ tsp vanilla bean paste. Taste the custard before baking—adjust to your preference. The crust's nutty flavor also helps cut sweetness.