Substances:

• 1 1/4 cups all-reason flour, plus more for rolling the dough
• 1 1/2 of teaspoons granulated sugar
• 1/4 teaspoon kosher salt
• 1 stick (eight tablespoons) cool unsalted butter, diced
• 1 wide egg, evenly overwhelmed
• 1/2 of cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon matcha tea powder, such as Kenko or The Of us’s Republic of Tea, sifted
• 1 teaspoon kosher salt
• 2 cups unsweetened coconut milk
• 4 wide egg yolks
• 2 tablespoons cool unsalted butter, diced
• 1 cup sweetened shredded coconut
• 1/2 of teaspoon vanilla extract
• 1 cup heavy cream, chilled
• 1/2 of teaspoon vanilla extract
• 6 tablespoons plus 1 teaspoon confectioners’ sugar, sifted
• 1/eight teaspoon matcha tea powder
• Particular equipment: a 9-stride pie plate, ideally glass

Instructions:

1. Particular equipment: a 9-stride pie plate, ideally glass
2. For the dough: In a medium bowl, walk collectively the flour, granulated sugar and salt. The usage of your fingers, work the butter into the dry substances unless it resembles yellow cornmeal blended with bean-sized bits of butter. (If the flour/butter mixture will get warm, refrigerate it for 10 minutes sooner than continuing.) Add the egg and roam the dough at the side of a fork or by hand within the bowl. If the dough is dry, sprinkle as a lot as 1 tablespoon more cool water over the combination.
3. Create the dough true into a ball, then flatten true into a disk. Wrap with plastic wrap, and refrigerate unless thoroughly chilled, not lower than 1 hour.
4. On a evenly floured surface, roll the disk with a rolling pin true into a 12-stride circle about 1/eight stride thick. Switch the dough to a 9-stride pie state, ideally glass, and clear the perimeters, leaving about 1 extra stride placing over the threshold. Tuck the overhanging dough below itself to form a thick edge that is even with the rim. Flute the threshold as desired. Freeze the pie shell for 30 minutes.
5. Way an oven rack within the center and preheat the oven to 4 hundred levels F. Assign a allotment of parchment paper or foil over the pie shell and occupy with dried beans or pie weights. Bake on a baking sheet on the center rack unless the dough is situation, about 20 minutes. Opt far from the oven and earn the perimeters of the parchment paper to comprehend the beans. Return the shell to the oven and continue baking unless the pie shell is evenly golden brown, about 10 minutes more. Cool on a rack.
6. For the filling: Plod the granulated sugar, cornstarch, matcha and salt collectively in a dinky saucepan unless evenly blended. Pour within the coconut milk and egg yolks and walk unless refined. Keep the pan over medium warmth and cook, stirring gradually with the walk, unless the combination thickens and begins to bubble, about 7 minutes. Continue cooking the filling, whisking continually, for 30 seconds. 
7. Opt away the pan from the warmth and, while whisking, roam in a single allotment of butter at a time, waiting unless every allotment absorbs into the pudding sooner than at the side of the following. Plod within the shredded coconut and vanilla, then predicament the filling into the cooled pie shell, smoothing the head. Press a sheet of plastic wrap on the skin of the filling to discontinuance a pores and skin from forming. Refrigerate the pie unless the filling sets, not lower than 4 hours or as a lot as in a single day.
8. Carry out the topping: Plod the cream, vanilla and 6 tablespoons confectioners’ sugar in a wide bowl unless stiff peaks form. Spot the whipped cream onto the pie and unfold it evenly over the head, creating peaks and valleys with a spoon. 
9. Combine the matcha and the closing teaspoon confectioners’ sugar in a bowl. Way the matcha sugar in a dinky sieve and dust a pair of of it over the head of the pie sooner than serving.

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