Crust:

1. Coat a 9" pie pan with nonstick cooking spray.

2. In a medium bowl, stir together flour, sugar, and salt.

3. In a small saucepan, melt butter over low heat.

4. Cook, swirling the pan, until the butter turns a nutty brown- about 30 seconds.

5. Pour into a small bowl; stir in oil.

6. Slowly stir butter-oil mixture into flour using a fork until the mixture is crumbly

7. Gradually stir in enough (1-2 tbsp) ice water to hold dough together

8. Press dough into a flattened disk.

9. Using a rolling pin, roll dough between sheets of plastic wrap or paper to a 12" diameter circle.

10. Remove top sheets; invert dough over pie pan.

11. Press dough into bottom of pan and remove remaining wrap or paper.

12. Fold edges under and crimp; prick bottom with a fork.

13. Cover; place in freezer for 10 minutes.

14. Preheat oven to 400 F

15. Line pastry shell with parchment paper and fill with pie weights

16. Bake for 10 minutes; remove paper and weights

17. Protect edges with strips of foil; bake 10-12 minutes longer or until crust is golden.

18. Cool on wire rack.

Filling:

19. Preheat oven to 350 F.

20. In a mixing bowl, whisk together 1/4 cup evaporated milk, egg, brown sugar, cocoa, and cornstarch.

21. In a heavy saucepan, heat remaining 1 cup evaporated milk over medium heat until steaming.

22. Whisk hot milk into egg mixture.

23. Return mixture to the pan; cook over medium heat, whisking constantly, until thickened and bubbly, about 2 minutes.

24. Remove from heat; add chocolate, stirring until chocolate has melted.

25. Stir in coffe liqueur and vanilla.

26. Peel and thinly slice bananas.

27. Spread banana slices in the bottom o the baked pie shell a couple layers deep.

28. Spoon chocolate filling into shell on top of bananas; spread evenly.

Meringue:

29. In a large bowl, beat egg whites with a mixer until frothy.

30. Add cream of tartar; beat until soft peeks form.

31. Slowly add sugar, beating until mixture holds stiff, shiny peaks.

32. Blend in vanilla.

33. Spread meringue over filled pie shell, sealing to the edges of the crust.

34. Using a metal spatula or the back of a spoon, shape meringue into attractive peaks.

35. Bake for 15 minutes at 350 F or until top is browned.

36. Cool pie for 2 hours before serving.