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1
For the crust: Chop pecans very fine,preferably in a food processor fitted with a metal blade.
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2
Place in bowl with other crust ingredients and mix until well blended.
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3
Divide in half and press into the bottom of 2 pie pans.
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4
Chill 30 minutes.
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5
Bake the pie crusts for 25 minutes at 350 degrees.
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6
Cool completely.
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7
For chocolate layer: Melt chocolate with butter and corn syrup in the top of a double boiler set over hot,not boiling water.
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8
Stir frequently.
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9
Remove from heat and cool,then stir in vanilla.
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10
Divide between cooked pie crusts and spread evenly.
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11
For Filling: Heat milk in a medium size saucepan over medium heat to scald.
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12
Beat the egg yolks and gradually add sugar.
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13
Then beat in flour.
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14
Gradually stir in hot milk.
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15
Transfer to medium saucepan and cook,stirring constantly over medium high heat (use a whisk).
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16
The mixture will lump as it begins to thicken.
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17
Bring the mixture to a boil and boil 1 minute, stirring constantly.
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18
Remove from the pan from heat and continue to stir until the mixture is smooth.
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19
Then, beat in butter and optional rum.
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20
Cool to room temperature.
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21
Peel the bananas, slice very thin and toss with lemon juice.
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22
Whip 1 cup of the cream until it is firm but not stiff.
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23
Mix about 1/4 of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into egg mixture.
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24
Fill the pastry shells with banana cream and smooth to even.
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25
Beat remaining cream until stiff.
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26
Spoon around edge of the pies and sprinkle with chopped pecans, if desired.
