Matcha Coconut Cream Pie

Servings: 8-10 people

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup confectioners' sugar
• 1/2 teaspoon salt
• 1/4 cup matcha powder (high-quality)
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 3 large egg yolks
• 1 cup granulated sugar
• 1 cup heavy cream
• 1 can (14 oz) full-fat coconut milk
• Whipped cream and toasted coconut flakes for serving

Instructions:

Make the Crust:

1. In a medium bowl, whisk together flour, unsweetened shredded coconut, confectioners' sugar, and salt.
2. Add cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
3. Press the mixture evenly into the bottom of a 9-inch pie dish.
4. Chill in the freezer for at least 30 minutes.

Make the Filling:

1. In a medium bowl, whisk together matcha powder and egg yolks.
2. In a separate large bowl, whisk together granulated sugar, heavy cream, and coconut milk.
3. Temper the wet ingredients into the matcha mixture by slowly pouring it while constantly whisking.
4. Pour the filling into the chilled pie crust.

Bake and Chill:

1. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes or until the filling is set and the edges are lightly golden brown.
2. Let cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.

Serve:

1. Top with whipped cream and toasted coconut flakes before serving.

Enjoy your Matcha Coconut Cream Pie!