Me and custard pies go way back.

Back to when I was a tot and my dad would tote home pink boxes of pale yellow custard pies from San Francisco’s Chinatown.

And back to when my older brother started a family of his own and began baking them for his signature Thanksgiving Day dessert.

But I’d never had one that had a sneaky smidge of white miso in it.

Until now.

And boy, is it fabulous.

“Miso & Nutmeg Custard Pie” takes that homespun dessert — and gives it a little more oomph.

The recipe is from the new “I’ll Bring Dessert” cookbook (Hardie Grant), of which I received a review copy. It’s by Benjamina Ebuehi, a recipe developer and food stylist based in London.

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