I chose this recipe from The Pie and Pastry Bible to do at Johnson & Wales because the classic banana split combination of banana, fudgy chocolate, caramel, walnuts, ensconced in a walnut cookie crust is one of my very favorite desserts. My friend Gloria Cabrale, who was a very gifted pastry professor of baking at Johnson & Wales at the time, helped me to do the styling and I just love the way she placed the bananas. By this simple and elegant touch she transformed the pie into a four star dessert.
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