Banana & Peanut Butter Mascarpone Pie



2 1/2 cup (250 grams) finely ground digestive cookies, or gram crackers
5 tbsp (63 grams) granulated sugar
1 1/2 tbsp (30 grams) molasses
1/4 tsp fine sea salt
9 1/2 tbsp (135 grams) unsalted butter, melted
1 cup (225 grams) mascarpone
1 cup (258 grams) Skippy smooth peanut butter
1 tsp (4 grams) salt, or less as needed
2 tbsp (30 grams) whole milk
7~8 large ripen bananas
7 tbsp (83 grams) light brown sugar
Turbinado/raw sugar to sprinkle


TO MAKE THE CRUST: Preheat the oven on 350F/175C. Combine finely ground digestive cookie (or gram crackers), sugar, molasses, fine sea salt and melted butter 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 13~15 min 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.
TO MAKE THE PEANUT BUTTER MASCARPONE CREAM: With a fork or spatula, gently mix mascarpone, smooth peanut butter and 1/2 tsp salt (add more later if you like) together until even (*do not use a food-processor or mix too vigorously, because the mascarpone might break*). Spread it evenly over the pie-crust. Set aside.
TO MAKE THE BANANA TOPPING: Trim a sheet of parchment into the same dimensions as the inner-area of the pie, as a guide. Peel and slice a banana in 1/2 diagonally (Peel 1 banana at a time to prevent unnecessary browning), then place them 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, then 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 light brown sugar 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, too). You can cut through the hardened caramel if you want, or chill the pie in the fridge for 30 min until the caramel turns into a sticky sauce (what I did). Sprinkle turbinado/raw sugar on top before serving.