Ready in 1 hour 30 minutes
For best results, choose ripe yellow bananas that do not have brown speckles
on their skins. This dessert is great served either slightly warm or at room
Melt butter in heavy lg skillet over med heat. Add sugar, 1 Tbsp
rum, water and cinnamon and stir until syrupy. Add bananas and cook 2
minutes, turning occasionally and basting with syrup. Using slotted spoon,
transfer bananas to plate. Boil syrup until reduced to 2 Tbsps, about
2 minutes. Pour syrup over bananas; let cool.
Combine chocolate, cream and corn syrup in heavy sm saucepan; stir over
low heat until chocolate melts and mixture is smooth. Remove from heat.
Transfer 2 Tbsp chocolate mixture to sm bowl (Mixture will be
thick). Add 2 Tbsp rum to mixture in saucepan; stir sauce to blend.
Position rack in center of oven; preheat to 400°F. Place 1 pastry sheet on
floured work surface. Set 9" -diameter tart pan upside down on pastry.
Using knife, cut pastry into 9" -diameter scalloped round. Repeat with
remaining pastry sheet. Place 1 pastry round on ungreased heavy lg baking
sheet; arrange 3 whole bananas on pastry, forming circle and leaving
1/2" pastry border. Fill in center with remaining bananas, cutting to
fit. Pour any syrup from bananas and reserved 2 Tbsp chocolate
mixture over bananas. Brush pastry edges with beaten egg. Top with second
pastry round. Press edges to seal. Brush top with egg. Using sm sharp
knife, cut 8 vents in top of pastry to allow steam to escape. Freeze 10
Bake until pastry is golden and puffed, about 30 minutes. Run long knife
under pastry to loosen. Cool on baking sheet on rack until just lukewarm,
about 1 1/2 hours. (Can be made 6 hours ahead. Let stand at room
temp.) Rewarm sauce over low heat. Serve pie with sauce.