Miso Caramel Banana Cream Pie

Servings: 12

Total time: 2 Hours 35 Minutes

INGREDIENTS

For crust:
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
¼ teaspoon Diamond Crystal® Baking Salt
For caramel:
1 cup granulated sugar
6 tablespoons unsalted butter, cubed
½ cup heavy cream
1 tablespoon white miso paste
¼ teaspoon Diamond Crystal® Baking Salt
2 ripe bananas, sliced ½-inch-thick, plus more for garnish
For filling:
2 cups whole milk
½ cup granulated sugar
¼ teaspoon Diamond Crystal® Baking Salt
¼ cup cornstarch
4 large egg yolks
2 teaspoons vanilla extract
For topping:
1 cup heavy cream, chilled
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract

DIRECTIONS

For crust: Preheat oven to 350°F. Combine graham cracker crumbs, butter, sugar and baking salt in a medium bowl until combined. Press mixture firmly into bottom and up sides of a 9-inch pie dish. Bake until golden-brown and fragrant, about 10 minutes. Set aside to cool completely.
For caramel: Melt sugar in medium saucepan over medium heat, do not stir until sugar becomes deep amber in color, about 4-5 minutes. Add butter, stirring until melted and combined. Slowly whisk in cream until smooth and remove from heat. Whisk in miso paste and baking salt until smooth and set aside to cool completely.
Once cooled, pour about ¾ of caramel sauce into bottom of crust. Top evenly with bananas, pressing gently into caramel to create a level surface.
For filling: Whisk together milk, sugar, baking salt, cornstarch and egg yolks in a medium saucepan set over medium heat. Cook, whisking constantly, until mixture thickens, about 5-7 minutes.
Remove from heat and stir in vanilla extract until combined. Pour warm filling over top of bananas and caramel in an even layer. Cover with plastic wrap, gently pressing onto filling to prevent a skin from forming. Refrigerate until set, at least 2 hours or overnight.
For topping: Whip cream, powdered sugar and vanilla together in a large bowl until stiff peaks
form. Remove plastic wrap from pie and pile whipped cream on top of pie filling. Garnish with
remaining miso caramel and additional banana slices. Enjoy!