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1
Melt butter in heavy large skillet over medium heat.
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2
Add sugar, 1 tablespoon rum, water and cinnamon and stir until syrupy.
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3
Add bananas and cook 2 minutes, turning occasionally and basting with syrup.
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4
Using slotted spoon, transfer bananas to plate.
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5
Boil syrup until reduced to 2 tablespoons, about 2 minutes.
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6
Pour syrup over bananas; let cool.
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7
Combine chocolate, cream and corn syrup in heavy small saucepan; stir over low heat until chocolate melts and mixture is smooth.
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8
Remove from heat.
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9
Transfer 2 tablespoons chocolate mixture to small bowl (Mixture will be thick).
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10
Add 2 tablespoons rum to mixture in saucepan; stir sauce to blend.
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11
Position rack in center of oven; preheat to 400F.
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12
Place 1 pastry sheet on floured work surface.
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13
Set 9-inch-diameter tart pan upside down on pastry.
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14
Using knife, cut pastry into 9-inch-diameter scalloped round.
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15
Repeat with remaining pastry sheet.
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16
Place 1 pastry round on ungreased heavy large baking sheet; arrange 3 whole bananas on pastry, forming circle and leaving 1/2-inch pastry border.
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17
Fill in center with remaining bananas, cutting to fit.
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18
Pour any syrup from bananas and reserved 2 tablespoons chocolate mixture over bananas.
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19
Brush pastry edges with beaten egg.
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20
Top with second pastry round.
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21
Press edges to seal.
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22
Brush top with egg.
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23
Using small sharp knife, cut 8 vents in top of pastry to allow steam to escape.
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24
Freeze 10 minutes.
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25
Bake until pastry is golden and puffed, about 30 minutes.
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26
Run long knife under pastry to loosen.
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27
Cool on baking sheet on rack until just lukewarm, about 1 1/2 hours.
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28
(Can be made 6 hours ahead.
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29
Let stand at room temperature.)
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30
Rewarm sauce over low heat.
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31
Serve pie with sauce.
