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1
Whisk the eggs in a medium bowl.
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2
Whisk in 2/3 cup of sugar, the flour and the salt.
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3
Scald the milk in a medium saucepan.
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4
Whisking constantly, add the milk to the egg mixture.
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5
Pour the mixture back into the pan, place over medium heat and keep stirring until it comes to a boil, about 8 minutes.
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6
Scrape the mixture into a bowl and stir in 2 teaspoons of vanilla and the butter.
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7
Place a sheet of plastic wrap directly on the custard and refrigerate or place over a bowl of ice until cold.
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8
Put the chocolate and 1/2 cup of cream in a double boiler over hot but not simmering water.
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9
Stir often until chocolate is melted and mixture is smooth.
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10
Remove from heat and stir in the rum.
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11
Set aside 3 tablespoons of the mixture.
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12
Arrange half of the bananas in a single layer in the pie shell.
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13
Cover with half of the custard.
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14
Dab half of the chocolate mixture, by spoonfuls, over the custard.
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15
Use a butter knife to swirl the chocolate into the custard.
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16
Top with another layer of bananas.
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17
Cover with the remaining custard and swirl the other half of the chocolate into it.
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18
Whip 1 cup of cream to soft peaks.
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19
Add 2 tablespoons of sugar and 1 teaspoon of vanilla and whip until cream just holds a firm peak.
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20
Spread the whipped cream over the pie.
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21
Warm the reserved chocolate if necessary to get a pourable consistency.
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22
Drizzle or pipe the chocolate over the whipped cream.
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23
Refrigerate for several hours before cutting.
