7 ounces (about 26) soft caramels
1/4 cup water
1 pre-prepared pie crust
3 ripe, firm bananas, peeled and sliced 1/2 inch thick
1 1/2 cups heavy cream, chilled
2 tablespoons sugar
2 teaspoons instant espresso or instant coffee

1. Unwrap and cook the caramels and water together in a small saucepan over medium-high heat, stirring occasionally, until melted and smooth, 4 - 8 minutes. Spread the caramel evenly into the cooled crust. Shingle the banana slices in concentric rings on top of the caramel. Cover the pie with plastic wrap and refrigerate until the caramel is cold, about 1 hour.

2. Whip the cream, sugar, and instant espresso together with an electric mixer on medium low speed until frothy, about 1 minute. Increase the speed to high and continue tio whip until the cream forms soft peaks, 1 to 3 minutes. Spread the whipped cream attractively over the top of the chilled pie, then freeze the pie until the whipped cream is very stiff but the pie is not fully frozen, about 2 hours, before serving (Do not let pie freeze completely). You may also refrigerate overnight.