Step 1
Preheat the oven to 375 degrees F. Combine the graham-cracker crumbs with the butter and brown sugar in a medium bowl and stir well. Transfer the mixture to a 10 inch pie plate and pat it evenly along the bottom and sides.
Step 2
Bake the crust for 7 to 9 minutes or until edges darken slightly. Let the crust cool.
Step 3
Melt the chocolate with the 2 tablespoons cream over simmering water in the top of a double broiler or in a heat proof bowl set on top of a saucepan. Whisk the chocolate and cream until they form a smooth liquid. Take the pan off the heat and spoon the chocolate mixture onto the graham-cracker crust. Let the chocolate cool for at least 15 minutes.
Step 4
Meanwhile make the filling. Heat the milk in a heavy bottomed saucepan. When the milk is just about to boil take the pan off of the heat.
Step 5
In a medium bowl whisk together the sugar eggs and flour. Slowly add the hot milk to the bowl whisking constantly. Then transfer the mixture to the saucepan.
Step 6
Whisking constantly bring the mixture to a boil over medium heat and continue whisking while it boils for 3 minutes. Take the pan off the heat and add the 2 tablespoons whiskey. Let the filling cool for 20 minutes.
Step 7
Slice the bananas and toss them with the lemon juice. Lay the banana slices on the chocolate lined crust. Pour the filling over and chill the pie for at least 2 hours.
Step 8
Whip one cup cream to stiff peaks add 2 tablespoons whiskey and serve with pie.