Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Pecans

  2. 1 cup 198g / 7oz Butter - softened

  3. 3 cups 187g / 6.6oz Flour

  4. 1 Egg - beaten

  5. 1/2 cup 99g / 3 1/2oz Sugar - chocolate layer

  6. 1 cup 110g / 3.9oz Chocolate chips

  7. 1 Unsalted butter

  8. 1 tablespoon 15ml Light corn syrup

  9. 1 teaspoon 5ml Vanilla - banana

  10. 1 cup 237ml Milk

  11. 4 Egg yolks

  12. 1 cup 198g / 7oz Sugar

  13. 5 tablespoons 75ml Flour

  14. 3 tablespoons 45ml Unsalted butter

  15. 1 tablespoon 15ml Rum or 1 tsp. Vanilla

  16. 2 Bananas - juice of

  17. 1/2 lemon

  18. 2 cups 474ml Heavy cream - chopped pecans,

Instructions Jump to Ingredients ↑

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


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