Join Ken Haedrich, dean of The Pie Academy, for a sweet & savory pie double header that'll have you hitting home runs left and right. Our Shrimp Pot Pie - use scallops too, if you like - has that bracing, fresh-off-the-trawler flavor every good shrimp pie has to have. We'll make ours double crusted, but we'll also do a walk through of top-crust-only versions and individual ramekin-size pies, too. Next, we'll create a pie that doesn't get nearly the attention it should - banoffee pie. Peanut Butter Banoffee Pie, to be precise. This layered masterpiece has Ken's fingerprints all over it, including a generous measure of peanut butter. As you can imagine, the bananas are right at home here. It's going to be a memorable afternoon of pie making that you won't want to miss.