Prepare pie crusts. For the chocolate layer, melt chocolate chips with butter and corn syrup in top of a double boiler set over hot, not boiling, water. Stir frequently. Remove from heat, let cool, stir in vanilla. Divide between pie crusts and spread evenly. Heat milk in saucepan to scald. Beat egg yolks and gradually add sugar. Beat in flour. Gradually stir in hot milk. Transfer to a medium size saucepan and cook, stirring constantly, over med-high heat. Use a wire whisk. The mixture will lump as it begins to thickens. Bring mixture to a boil, then boil 1 minute, stirring constantly. Remove from heat and continue to stir until mixture is smooth. Beat in butter and rum. Cool to room temperature. Peel bananas and slice thinly, toss with lemon juice. Whip 1 cup of the cream until it is firm but not stiff. Mix one-quarter of the cream into the cooled egg mixture to lighten it; fold the remaining cream and bananas into egg mixture. Fill the pie shells with banana cream and smooth to even. Beat remaining cream until stiff. Spoon around the edge of the pies and sprinkle with chopped pecans. ----