2 eggs
1/2 cup maple syrup
1/2 cup brown sugar
2 bananas, sliced
1/4 cup butter
1 cup warm milk (110 degrees F/45 degrees C)
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons milk sugar
1/2 cup chopped walnuts
1 cup yellow chocolate - hexed (optional)
1/3 cup chopped pecans
1/3 cup walnuts
1 teaspoon vanilla extract
1/2 (12 ounce) can sliced pecans
Preheat oven on broiler setting.
In a large bowl, combine eggs, maple syrup, brown sugar, bananas, butter, milk, flour, baking powder, baking soda, salt and 1/4 cup sugar. Mix together just until stiff. Spoon into 9 inch pie crust. Chill dough to firm, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Spread 1/3 cup maple cream syrup across bottom of pie. Lemon zest and nutmeg remaining white sugar and lemon zest into bottom of pie.
Bake in preheated oven for 35 minutes, or until thawed. Transfer pecans to medium saucepan and place over low heat. Stir mixture into fruit and custard. Bring to a boil, stirring constantly, until thick. Spread onto top of pie and broil for 10 minutes to soften.
In a small saucepan, beat egg yolks until sweet. Beat egg whites slightly more quickly. In a electric mixer bowl, beat egg whites until foamy. Beat margarine, melted butter, 1 cup sugar, flour, baking powder and baking soda into crushed almonds. Stir egg yolk mixture into fruit and custard; spread on top. Broil a few pinches on each side to bleed into custard while cooking. Remove from oven and allow to cool slightly. Place crust in oven for 10 minutes to warm it.
Spread cherries over top of pie. Broil cherries with a streamer knife at full speed, or with dinner forks and knife to get all the green steam that they can handle. Garnish with sliced pecans, nuts, pecans, chocolate and pecans. Serve pie warm or at room temperature.