Matcha Custard Pie

½ c granulated sugar sift stir beat in one at a time beat until thin and light stir strain into pie shell bake on middle rack 40–50 minutes at 325°F, rotating when edges start to set, about 35 minutes in cool 3–4 hours
1½ T flour (or sweet rice flour)
¼ t salt
5 t matcha powder
½ c melted butter  
3 whole eggs  
1 egg yolk
2 c heavy cream  
½ t vanilla extract
  1. Sift together sugar, sweet rice flour, salt, and matcha powder
  2. Stir melted butter into dry ingredients
  3. Beat eggs into mixture, one at a time
  4. Beat until thing and light coloured
  5. Stir in heavy cream and vanilla extract
  6. Strain into pie shell
  7. Bake on middle rack 40–50 minutes at 325°F, rotating 180° when edges start to set, about 35 minutes in. Pie is done when edges are set and center wobbles slightly.
  8. Cool 3 to 4 hours.

    Adapted from Four & Twenty Blackbirds Matcha Custard Pie on Food52