Maple-Miso Pie

Maple-Miso Custard, White Sesame Seeds, Pretzel Crust

Pastry Chef Annabella Andricks of Rood | Cleveland, OH
Yield: One 9-inch pie

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Adapted by StarChefs  |  June 2025  |  Photo: Will Blunt

INGREDIENTS

Pretzel Crust:
170 grams pretzels
112 grams melted butter
67 grams granulated sugar
2 tablespoons white sesame seeds

Maple-Miso Custard:
2½ cups heavy cream
144 grams brown sugar
50 grams cornstarch 
½ teaspoon kosher salt
80 grams egg yolks
½ cup maple syrup
¼ cup white miso
1 teaspoon vanilla extract

METHOD

For the Pretzel Crust:
Heat oven to 350°F. In a food processor, add pretzels and pulse until a fine powder is achieved. Add butter, sugar, and sesame seeds. Mix until combined. Transfer mixture to a 9-inch pie tin and press down to form a base. Freeze 15 minutes. Bake 10 minutes. Freeze.

For the Maple-Miso Custard:
In a saucepan over medium heat, combine cream, sugar, cornstarch, and salt. Cook until mixture thickens. In a mixing bowl, add egg yolks. Temper with cream mixture, then add to pan. Whisk in maple, miso, and vanilla. Remove from heat.

To Assemble and Serve:
Heat oven to 350°F. Pour Maple-Miso Custard over Pretzel Crust. Bake 50 minutes, or until set. Slice and serve.

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