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Matcha Banana Cream Pie | Matcha Live Longer

Matcha Banana Cream Pie

Spoil yourself silly with this decadent Matcha Banana Cream Pie.

Matcha Banana Cream Pie from Sprig & Flours

Serves 8-12


  • 23cm pie dish
  • 3 mixing bowls
  • Medium saucepan
  • Whisk
  • Sieve
  • Electric beater or mixer


  • 140g digestive biscuits, crushed
  • 5 tbsp caster sugar
  • 6 tbsp unsalted butter, melted
  • ½ cup caster sugar
  • ¼ cup cornstarch
  • ⅛ tsp salt
  • ¾ tbsp Matcha Live Longer green tea powder
  • 5 egg yolks
  • ½ cup thickened cream
  • 2 cups milk
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract
  • 1 large banana, sliced
  • 1 cup thickened cream
  • 1 tbsp caster sugar
  • ¼ tsp Matcha Live Longer green tea powder


  1. Preheat oven to 175°C.
  2. To prepare the crust, combine your crushed biscuits, sugar and melted butter in a mixing bowl.
  3. Transfer the mixture to your pie dish and spread out evenly, pressing down to form a crust.
  4. Bake for 8 minutes then set aside to cool.
  5. To make the filling, combine sugar, cornstarch, salt and Matcha in a saucepan.
  6. Stir in your yolks, cream and milk then bring to a simmer over medium heat, whisking until mixture thickens (about 5-7 minutes).
  7. Pour the mix through a sieve into a bowl, stir in the melted butter and vanilla, then add the mixture to your pie dish.
  8. Place cling film directly onto the filling then refrigerate for at least 4 hours.
  9. Once completely chilled, start preparing your topping by whipping cream and sugar until stiff peaks form (about 4-6 minutes).
  10. Take your pie out of the refrigerator and top with a layer of sliced banana.
  11. Add your whipped cream to the middle of the pie and carefully spread out until only a small gap remains between the edge of the cream and the pie crust.
  12. Using a sieve, carefully dust the cream with Matcha.
  13. Keep refrigerated until you need it then serve and enjoy!