The addition of freeze-dried bananas to the cream layer intensifies the taste of the fruit in each bite.

This pie is a bit of a project, so break up the process to make it easier:

Make the caramel up to one month in advance

Bake the crust up to three days ahead

Fill the crust 24 hours before serving

The topping is best when added just before slicing, as the caramel will begin to weep and melt rapidly