Ingredients:

For the base:
80g butter
50g powdered sugar
Pinch of salt
1/2tsp baking powder
1pcs egg yolk
140g flour
2tbsp almond butter

For the cream frosting:
1pcs banana
150g caramel (or to taste)
250g heavy whipping cream
60g powdered sugar
220g cream cheese
1tbsp almond butter


Mix room temperature butter with powdered sugar, pinch of salt and baking powder, flour and almond butter. Add the egg yolk and mix again.

Gather the dough into a ball and roll it out to a thickness of 3-5 mm. Bake at 350 degrees Fahrenheit for 10-15 minutes until golden. When you take the dough out of the oven, it will still be soft, but it will become crisp as it cools. Crush the baked dough in a blender and mix in soft butter.

Preheat the oven to 350 degrees Fahrenheit. Line the bottom of the pan with baking paper. Form the base of the future pie with edges. Bake for 10 minutes. Let it cool.

Cook the caramel. The recipe is here    • Homemade CARAMEL recipe | easy to make  

Place the whisk and bowl in the freezer for 10 minutes. Combine powdered sugar and cream cheese, and beat couple minutes. Add almond paste and beat for another 30 seconds. Add very cold heavy whipping cream and beat until fluffy (4-5 minutes). Use immediately.

On the shortbread base, arrange sliced bananas and pour over the cooled caramel. Top with the cream cheese mixture. Refrigerate for at least 2 hours. And then remove the baking mold from the pie.

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