Make the caramel.  In a medium saucepan, stir together the sugar, syrup, and water. Place over medium heat and cook until the sugar is dissolved.  Stir in the cream as well as the espresso powder and vanilla bean seeds and pod and continue to cook, stirring frequently, for about 10 until thickened and deep amber in color.  Remove from the heat and stir in the coconut butter and salt.  Pour into a bowl and cool.

Make the crust.  In a large bowl, stir together almond flour, tapioca starch, coconut flour, and coconut sugar.  Stir in the oils, followed by 2 tablespoons of water.  Work the dough with a pastry cutter or your hands until it comes together, adding more water, 1 tablespoon at a time if necessary.  Press the crust into four ramekins and refrigerate for at least 2 hours and up to overnight.

When ready to make the pies, preheat oven to 400 degrees F.  Line a baking sheet with foil and place the ramekins on it.  You may bake one large pie, but the mini pies are fun and offer more texture than a big pie does.

Make the topping.  In a medium bowl, stir together flour, sugar, cinnamon, pink peppercorn and sea salt.  Stir in the caramel and oil until clumps form, and finish with the nuts.

Make the filling.  In a large bowl, stir together the bananas, cinnamon, vanilla, cardamom, tapioca, bourbon, and caramel until well combined.  Try not to break up the bananas too much.

Divide the filling between the ramekins, sprinkle evenly with the topping, packing it town slightly, and drizzle a little more caramel over the top.  Bake 15 minutes.  Reduce oven temperature to 350 degrees F, and bake for an additional 25-35 minutes.  Serve warm with more caramel, and ice cream if you wish, or store in an airtight container at room temperature for up 3 days.