Preheat your oven to 350°F (175°C) and prepare your pie crust in a 9-inch pie dish. Prick the bottom and bake for 15-20 minutes until golden brown, then cool.

Mash 2-3 ripe bananas until smooth, stir in 0.5 cups of whiskey cream and sugar, then fold in 1 cup of chilled heavy cream until smooth and thick.

In another bowl, beat 3 egg whites on medium speed until frothy. Gradually add 0.5 cups of sugar and beat on high until stiff, glossy peaks form.

Pour the banana filling into the cooled pie crust, smooth the top, then spoon the meringue over, creating peaks.

Toast the meringue with a kitchen torch until golden, or broil in the oven for 2-3 minutes, watching closely.

Let the pie cool at room temperature, then refrigerate for at least 4 hours. Serve with a drizzle of caramel sauce.