Particular tools: a 9-toddle pie plate, ideally glass

For the dough: In a medium bowl, breeze together the flour, granulated sugar and salt. The utilization of your fingers, work the butter into the dry substances until it resembles yellow cornmeal blended with bean-sized bits of butter. (If the flour/butter combination gets warm, refrigerate it for 10 minutes earlier than proceeding.) Add the egg and accelerate the dough in conjunction with a fork or by hand in the bowl. If the dough is dry, sprinkle as a lot as 1 tablespoon extra frigid water over the aggregate.

Win the dough into a ball, then flatten into a disk. Wrap with plastic wrap, and refrigerate until totally chilled, at the least 1 hour.

On a evenly floured surface, roll the disk with a rolling pin into a 12-toddle circle about 1/8 toddle thick. Transfer the dough to a 9-toddle pie space, ideally glass, and dapper the edges, leaving about 1 extra toddle inserting over the brink. Tuck the overhanging dough under itself to develop a thick edge that is even with the rim. Flute the brink as desired. Freeze the pie shell for half-hour.

Location an oven rack in the heart and preheat the oven to 4 hundred levels F. Place a portion of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the heart rack until the dough is determined, about 20 minutes. Clutch from the oven and judge the perimeters of the parchment paper to insist away the beans. Return the shell to the oven and continue baking until the pie shell is evenly golden brown, about 10 minutes extra. Cool on a rack.

For the filling: Dash the granulated sugar, cornstarch, matcha and salt together in a minute saucepan until evenly mixed. Pour in the coconut milk and egg yolks and breeze until silent. Region the pan over medium warmth and cook dinner, stirring gradually with the breeze, until the aggregate thickens and begins to bubble, about 7 minutes. Continue cooking the filling, whisking constantly, for 30 seconds. 

Clutch the pan from the warmth and, while whisking, accelerate in one portion of butter at a time, waiting until every portion absorbs into the pudding earlier than alongside with the next. Dash in the shredded coconut and vanilla, then scrape the filling into the cooled pie shell, smoothing the tip. Press a sheet of plastic wrap on the outside of the filling to prevent a skin from forming. Refrigerate the pie until the filling sets, at the least 4 hours or as a lot as in a single day.

Win the topping: Dash the cream, vanilla and 6 tablespoons confectioners’ sugar in a astronomical bowl until stiff peaks develop. Predicament the whipped cream onto the pie and unfold it evenly over the tip, growing peaks and valleys with a spoon. 

Mix the matcha and the final teaspoon confectioners’ sugar in a bowl. Location the matcha sugar in a minute sieve and grime just a few of it over the tip of the pie earlier than serving.