• 1 pie crust
  • 2/3 cup granulated sugar
  • 2 tablespoons water, divided
  • 1/4 cup plus 2/3 cup heavy cream, divided
  • 4 bananas, sliced
  • 1.5 ounces walnuts, roasted
  • 5 ounces mascarpone cheese
  • Blueberries


  1. Use a rolling pin to flatten pie dough and place inside a pie pan. Cut excess dough off with a knife and pierce the bottom with a fork.
  2. Bake at 425 degrees for 15 minutes, then allow to cool.
  3. In a skillet over medium heat, add granulated sugar and 1 tablespoon water.
  4. Shake occasionally, and add remaining water when it assumes a dark, candy-like color. Shake the pan and mix.
  5. On a baking sheet lined with parchment paper, add spoonfuls of the caramel and press with the back of the spoon. Allow to cool.
  6. Reheat the pan with the remaining caramel, add 1/4 cup heavy cream and stir to combine.
  7. In a mixing bowl, add bananas and walnuts, top with two-thirds of the caramel and mix.
  8. In a separate mixing bowl, add remaining heavy cream and top with remaining caramel. Stir to combine, then transfer into a piping bag.
  9. Fill pie crust with mascarpone and top with banana mixture.
  10. Pipe caramel whipped cream around the outside and garnish with hardened caramel pieces and blueberries.