This Pie Is Bananas

WHEN EXECUTIVE FOOD Editor Bryan Roof returned to Boston after visiting Buxton Hall Barbecue in Asheville, North Carolina (see “On the Road”), I wanted to hop on a plane and go sample all the tasty, smoky, porky morsels he described.

But of all the dishes he told us about, it was the banana pudding pie, a reimagining of the classic layered dessert, that I couldn’t get out of my head. Bryan described a toasty, buttery crust of homemade vanilla wafers; a lusciously creamy yet sliceable vanilla pudding studded with a tumble of banana slices; and airy swoops of a brown sugar meringue kissed with a torch until lightly charred.