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Preheat the oven to 350 degrees F (180 degrees C).
Digestive Biscuits (2 1/2 cups)
Granulated Sugar (1/3 cup)
Molasses (1 1/2 Tbsp)
Fine Sea Salt (1/4 tsp)
Whole Milk (2 Tbsp)
Unsalted Butter (2/3 cup)
in a large bowl.
Mash it with a whisk until all the ingredients are evenly mixed.
Transfer the mixture into a 8 1/2" x 12" (12 x 30 cm) pan, then spread and press it tightly with your fingers or a flat-bottomed cup, evenly on the bottom and the sides of the pan to make a crust.
Bake in the oven for 13 to 15 minutes until lightly browned. The crust may seem slightly puffed up but do not press it down or it'll be tough. Let cool COMPLETELY before using.
With a fork or spatula, gently mix
Mascarpone Cheese (1 cup)
Creamy Peanut Butter (1 cup)
Salt (1/2 tsp)
together until even. Do not use a food-processor or mix too vigorously, because the mascarpone might break.
Spread the peanut butter mascarpone cream evenly over the pie-crust. Set aside.
Trim a sheet of parchment into the same dimensions as the inner-area of the pie, as a guide.
Peel and slice a
in half horizontally. Peel 1 banana at a time to prevent unnecessary browning.
Place bananas cut-side up over the parchment, with the uneven tips extruding over the parchment's edge. Repeat with another banana until you've covered one side of the parchment.
Trim off the uneven tips on both sides of the bananas to achieve straight edges.
Transfer into the pie. It should line one side of the pie. Now repeat the same thing with the other side to fill the entire area. Eat the scrap-bananas.
Evenly spread the
Brown Sugar (1/2 cup)
on top of the bananas. Hold another pan to cover/protect the crust-part of the pie from the torch, then with the other hand, torch the sugar until deeply caramelized.
Turn and adjust the pan as needed. You might want to do it under the kitchen-vent. You can cut through the hardened caramel if you want, or chill the pie in the fridge for 30 minutes until the caramel turns into a sticky sauce.
Raw Cane Sugar (to taste)
on top before serving.
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