Matcha Caramel Banana Pie
A luxurious, multi-layered dessert featuring a crisp Pâte Brisée crust filled with a rich, earthy matcha caramel, velvety matcha custard, fresh sliced bananas, and topped with a luscious, stabilized vanilla Chantilly cream. Perfect for high-end entertaining or a stunning weekend baking project!
Servings: 10 slices
Calories: 745kcal
Equipment
- 1 Pie Pan (9 inch)
Ingredients
Pâte Brisée (Pie Crust)
- 250 g Pastry flour or All-Purpose flour (chilled)
- 170 g Unsalted butter (ice-cold, cubed)
- 20 g Egg yolk
- 50- 60 g Ice-cold water
- 3 g Fine sea salt
- 12 g Sugar
Matcha Caramel
- 350 g Whole milk
- 135 g Heavy cream
- 105 g Sugar
- 60 g Mizuame (or inverted sugar syrup)
- 10- 15 g A pat of butter
- 15 g Matcha powder
- 50 g Milk (warm)
Matcha Custard Cream
- 540 g Classic Pastry Cream
- 96 g Matcha Paste
Stabilized Vanilla Chantilly Cream
- 118 g Heavy cream A
- 40 g Sugar
- 5 g Vanilla paste or extract
- 4 g Gelatin sheet (or 3.5 g Knox powder gelatin)
- 308 g Heavy cream B
Assembly & Garnish
- 2 –3 Fresh bananas sliced
- Edible flowers optional, for decoration
Instructions
Bake the Pie Shell
- Roll your chilled Pâte Brisée dough out to a thickness of 5–6 mm and gently transfer it into a 9-inch pie mold.
- Fully blind bake the pie crust until it is completely cooked through and golden brown. For a detailed, foolproof breakdown on how to do this perfectly.
- Let the baked shell cool completely before adding the layers.
Check out my step-by-step guide on how to blind bake a pie crust.
Make the Matcha Caramel
- In a medium saucepan, combine the 350 g milk, 135 g heavy cream, 105 g sugar, mizuame, and butter.
- Cook over medium heat until the mixture begins to change color into a very light brown. Stir occasionally with a heatproof spatula to ensure the bottom doesn't burn. Note: This process requires patience and will take about 10 minutes.
- Meanwhile, sift the 15 g of matcha powder into a small bowl. Whisk in the 50 g of warm milk to create a smooth matcha paste.
- Once the caramel mixture on the stove reaches 103°C and turns a light amber color, ladle a small amount of it into your matcha paste. Mix well to loosen and dissolve the paste completely.
- Pour the matcha mixture back into the main caramel pot. Continue to heat until the temperature reaches 105°C to 110°C.
- Pour the finished matcha caramel directly over the bottom of your blind-baked pie crust. Place it in the refrigerator for at least 1 hour to set.
Prepare the Matcha Custard Cream
- If making pastry cream from scratch: Once cooked and still hot, pour the pastry cream into a bowl. Continuous stir (or use a stand mixer with the paddle attachment) until it cools down to below 60°C.
- If using pre-made chilled pastry cream: Gently heat it up in a microwave or saucepan, stirring occasionally, until it reaches 50°C.
- Add the 96 g of matcha paste to the warm pastry cream and mix thoroughly until completely combined and smooth.
- Spread the matcha custard cream evenly over the set matcha caramel layer. Return the pie to the refrigerator for 2 to 4 hours until the custard layer is fully set.
Make the Stabilized Chantilly Cream
- Soak the gelatin sheet in a bowl of ice-cold water until soft and pliable. Squeeze out the excess water and set aside. (If using powder, bloom it in a tablespoon of cold water).
- In a saucepan, combine Heavy Cream (A), sugar, and vanilla. Bring to a boil, ensuring the sugar is fully dissolved.
- Remove from heat, add the bloomed gelatin, and stir until completely dissolved.
- Transfer this hot cream mixture into a large bowl, pour in the cold Heavy Cream (B), and mix well to combine.
- Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for a minimum of 5 hours (or overnight).
Assemble and Decorate
- Once the cream has chilled for 5 hours, transfer it to a mixing bowl. Whisk using a hand mixer or stand mixer until it reaches medium peaks.
- Transfer the whipped cream into a piping bag fitted with your favorite piping tip (I used fine star tip)
- Slice your bananas and arrange them beautifully in a layer over the set matcha custard.
- Pipe the vanilla Chantilly cream generously on top of the bananas, covering them completely.
- Garnish with edible flowers if desired. Keep chilled until you are ready to slice and serve!
Notes
💡 Chef's Tip: Making the pastry cream and the Chantilly cream base the night before is an absolute game-changer. It eliminates almost all of the stovetop prep on the day you want to serve it, leaving you to just enjoy the fun process of assembling and decorating!
Nutrition
Serving: 1slice | Calories: 745kcal | Fat: 46g | Cholesterol: 225mg | Sugar: 44g